Ingredients
-
1
-
4
-
2
-
2
-
1 1/2
-
4
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Most Excellent Mexican Rice,This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of “In Defense of Food,” who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, use canned chopped tomatoes and it still tastes great! Happy Cooking!,Added beef and chilli powder,Tasted incredible, highly recommended!! used chicken broth instead of beef broth BUT I cooked and added some diced beef in step 3, and it turned out very well. Just brown the beef beforehand, then add it in.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Skillet Over Medium Heat Cook the Onion in the Oil Until Tender, but not Browned, About 3 - 5 Minutes. |
|
2
Done
|
Add the Garlic and Rice and Cook Another 3 - 5 Minutes, Stirring Often, Until Rice Is Pale Yellow. |
|
3
Done
|
Add the Tomatoes, Consomme, Cumin and Salt. |
|
4
Done
|
Bring the Mixture to a Boil Over High Heat. |
|
5
Done
|
Cover and Simmer Over Very Low Heat Until the Liquid Is Absorbed and the Rice Is Tender, Approximately 20 Minutes. |
