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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a simple flavorful rice that I came up with to as a compromise for my picky eater daughter. It closely resembles the rice served at the local Mexican restaurants in San Diego. Ingredients:
1 teaspoon olive oil |
1 teaspoon butter |
1/2 sweet onion, diced |
1 cup rice |
2 cups water |
1 chicken bouillon cube |
1/2 teaspoon kosher salt (less if regular salt) |
1/4 cup mild canned enchilada sauce (not salsa) |
1 -2 tablespoon grated carrot |
1 -2 green onion, for garnish |
Directions:
1. Saute onion in oil until translucent.
2. Add rice and saute a few more minutes.
3. Add remaining ingredients and bring to a boil.
4. Stir, cover and reduce heat to simmer.
5. Simmer for twenty minutes without removing lid.
6. Fluff with a fork and serve with chopped green onions on top.
7. Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.
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