Last night, I made the beloved pork enchiladas for dinner. They have become a favorite in our household. And I always serve them with some sort of rice. I was flipping through a ward cookbook, and found this recipe. I made a few subtle changes for our own liking, and we really liked the finished product. It was easy and I had all of the ingredients on hand. Double score!
Mexican Rice
1 1/2 cups rice
1/4 cup oil
1/4 cup chopped onions
1 clove garlic, minced
Brown rice in oil. Add onion and garlic. Saute on medium heat for about 5 minutes.
Then add:
2 cups chicken broth
1 cup water
1/2 Tbs. cumin
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 8oz. can tomato sauce
Bring all ingredients to a boil. Lower heat and simmer for 20 to 30 minutes, covered. Cook until rice is soft and liquid is absorbed.
4 comments:
Tried the mexican rice tonight and actually I haven't ever really been a fan of mexican rice before, but decided to try this one out. I loved it and more importantly both by boys loved it (including the picky eater--who wanted seconds!).
I like that it doesn't have an overwhelming tomato taste to it (though I did top it with diced raw tomatos and cheese).
Yum!
This is basically the same recipe I have always used (got it from my mom who learned in Mexico). The cumin is key, I think. Thanks for being a good poster!!
I am so excited to try this recipe! Have you ever made it with brown rice?
Very nice post!
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