Meg’s Cooking Corner

Sunday, December 14, 2008

Mexican Red Rice

This is a good side dish to go with the carnitas or other mexican dishes. This recipe is from the Food Network. For the canned tomatoes, I use Rotel to spice things up. Rotel also sells mild diced tomatoes and green chilies if your kids (or you) want it milder.


Mexican Red Rice

2-3 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 tsp smoky paprika
1 tsp chili powder
1 bay leaf
2 cups canned crushed tomatoes (I used Rotel brand)
2 1/2 cups chicken broth (to make gluten-free, use GF broth)
salt and pepper as needed
Heat the oil in a medium saucepan over med-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, spices and bay leaf. Cook and stir until the rice is opaque, about 2 minutes. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender, about 20-25 minutes. Uncover, fluff with a fork and serve.

2 comments:

Christine said...

This rice was awesome! You truly are best cook:)

Mom said...

This looks interesting. I have my favorite Mexican rice recipe, but I am going to try this one next time for comparision. You're such a great cook! Wish I could take the credit, but you learned it all by yourself (well, maybe you watched me alittle?) Anyway, you're awesome! Love you, Mom