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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband's roommate from college has a wife that can COOK! We went to their home for dinner and she served us this mexican rice. Super delish! I now cook it every chance I get and my husband loves it! Ingredients:
1 (10 ounce) can rotel, drained, i have to use mild but if you can take the spice go with original |
1 cup white rice, uncooked |
1 (15 ounce) can chicken broth (or 2 cups of water and a chicken bouillon cube) |
1 onion, diced |
1 tablespoon vegetable oil or 1 tablespoon canola oil |
1 bay leaf |
cumin |
salt and pepper |
cilantro |
chili powder |
garlic powder or fresh garlic |
Directions:
1. Heat oil over medium high heat.
2. Throw in onions and saute until transparent.
3. Add rice and brown the rice a little. (If you are using fresh garlic you can put it in now and cook another minute or so.).
4. Throw everything else inches Mix well and bring to a boil.
5. Reduce heat to medium low, cover and cook for 20 minutes.
6. Fluff with a fork and enjoy!
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