Today’s recipe isn’t very exciting, but it’s a great basic recipe to have in your files. We eat a lot of Mexican food in our house, and this rice is a great side. It is so easy to make your own and stay away from the processed prepackaged rices you buy at the store.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups long grain rice (don't use instant)
- ½ cup chopped onion
- 2 cloves minced garlic (1 teaspoon)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can (14.5 ounce) petite diced tomatoes, undrained
- 3 cups chicken broth
- Minced fresh Cilantro to taste
- In a medium sized saucepan over medium heat, add the olive oil and butter. Add the rice and onion and saute for a few minutes until rice is slightly translucent and lightly browned. Stir often so it doesn't scorch.
- Add the garlic, chili powder, cumin, kosher salt, and pepper and continue cooking for another minute until fragrant.
- Place the can of tomatoes in a 2-cup measuring cup and add water to make 2 cups.
- Add the tomato and water mixture and the chicken broth to the pan.
- Bring to a boil. Cover and reduce heat to low (maintain a simmer) and continue cooking for 20 minutes, until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Add fresh cilantro and fluff with a fork.
Some of our favorite dishes to enjoy with your rice…
Linked to these great parties:
Buns In My Oven What’s Cookin’ Wednesday