Mexican Rice California Style |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Perfect for any occasion. You can spice it up and add veggies if you wish for a more Spanish flavor. Ingredients:
2 tablespoons cooking oil |
2 cups uncooked rice (long grain works best) |
4 cups chicken broth |
1 medium onion, diced |
1 garlic clove, minced |
1 (8 ounce) can tomato sauce or 1 (8 ounce) can el pato salsa de fresco |
1 chicken bouillon cube |
1 (14 ounce) can diced tomatoes or 1 (14 ounce) can similar size jar salsa |
1 -2 cooked chicken breast, cubed |
Directions:
1. In a large dutch oven, brown rice in oil.
2. Add the onion and garlic until soft and translucent.
3. Add the chicken broth, tomato sauce, and bouillon cube and bring to a boil for 60 seconds.
4. Back down to simmer and cook on low for 18-20 minutes with the lid on.
5. When all of the liquid is gone, add tomatoes and chicken, mixing well.
6. Let stand for 5 minutes.
7. Fluff and serve.
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