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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Rice Recipe

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This recipe for Mexican Rice is from The Anderson Family 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:  
3 Tbsp olive oil
½ medium onion chopped
2 cups basmati rice
3 grlic cloves minced
1-3 jalapeno peppers seeded, deveined, minced
2¾ cups low sodium chicken broth
1 cup tomato sauce
1 14 ox. can fire roasted tomatoes well drained
2 tsp. or 2 cubes chicken or tomato bouillon
3 Tbsp. mild green chiles chopped (I used canned)
½ tsp. EACH ground cumin, chilli powder, dried oregano
¼ tsp. EACH ground coriander, smoked paprika, salt
Garnish
finely chopped cilantro
lime juice
Directions:
Directions:
Heat oil in a dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes, then add jalapeños and sauté until the rice is toasted, approximately 2-3 minutes. Add garlic and sauté for 30 seconds.
Stir in all remaining ingredients (except cilantro and lime juice). Bring to a boil, cover and reduce heat to low. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
Once water is evaporated, remove from heat, stir, cover and let sit undisturbed or 10 minutes.
Add cilantro and lime juice and fluff with fork. Taste and season with additional salt or lime juice.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I will put extra whole halved, seeded and deveined jalapeños on the top of the rice while it's cooking. They add extra flavour and Davis and Andrew enjoy adding them to their tacos.

 

 

 

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