My Favorite Mexican Rice
This is our favorite Mexican rice that we've tried. I found it on a different recipe site and tweaked it a little to suit our tastes.
This is our favorite Mexican rice that we've tried. I found it on a different recipe site and tweaked it a little to suit our tastes.
Ingredients
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3 tablespoons vegetable oil
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1 cup long-grain white rice
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2 ½ cups chicken broth
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1 (4 ounce) can tomato sauce
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1 (4 ounce) can canned chopped green chiles, drained
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1 small onion, minced
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2 cloves garlic, minced
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1 ½ teaspoons salt
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½ teaspoon ground cumin
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¼ teaspoon chili powder
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1 ½ cups shredded Monterey Jack cheese
Method
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Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally.
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Spread Monterey Jack cheese on top, then replace the lid and allow cheese to melt, about 5 minutes more.
