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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth. Ingredients:
2 cloves peeled and halved garlic |
2 tablespoons vegetable oil |
1 cup long grain white rice (not instant or fast cooking) |
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth |
1/4 cup salsa (any store brand will do) |
1/4 cup chopped diced carrot (fresh, optional) |
1/4 cup frozen corn or 1/4 cup fresh corn (optional) |
Directions:
1. In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
2. Discard garlic cloves.
3. Add rice to infused oil and reduce heat to medium high.
4. Stirring constantly, brown rice.
5. Add broth, salsa, carrots and corn and reduce heat to low.
6. Cover and cook for 20 minutes.
7. Fluff rice before serving.
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