Most Excellent Mexican Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of In Defense of Food, who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking! Ingredients:
1 large onion, chopped |
4 tablespoons olive oil |
2 garlic cloves, minced |
2 cups long-grain rice |
1 1/2 cups tomatoes, peeled and finely chopped |
4 cups beef consomme |
1 1/2 teaspoons cumin |
1 pinch salt (to taste) |
Directions:
1. In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
2. Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
3. Add the tomatoes, consomme, cumin and salt.
4. Bring the mixture to a boil over high heat.
5. Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.
|
|