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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Rice Recipe

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This recipe for Mexican Rice is from Carroll-DuBose Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons cooking oil
1 cup rice, uncooked
3 garlic cloves, finely chopped
1/2 cup onion, finely chopped
1/2 cup tomatoes, finely chopped
1/2 cup tomato sauce
1 Tablespoon salt
Pinch black pepper
1 (14 oz) can chicken broth
Directions:
Directions:
In medium skillet put oil and turn up to medium-high heat. When skillet is hot, slightly brown the rice, stir often so you do not burn the rice. Add garlic, tomatoes, onion, and sauté for 2 minutes. Then add the tomato sauce and stir. Add chicken broth and stir, bringing all the ingredients in the skillet to a boil.

Cover the skillet with a lid or foil. Reduce heat to medium. Cook rice for 15 minutes, then turn it off. Let the rice set for 5 minutes, then serve.
Personal Notes:
Personal Notes:
To bring out the flavor of the rice, you can boil chicken legs and use the broth in place of canned broth.

If you want chicken and rice, fry the chicken in the pan until done. Put the chicken aside and after you prepare the rice, add the chicken back in the skillet to let it cook with the rice, bringing all ingredients to a boil. Finish cooking as above.

 

 

 

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