Saturday, March 17, 2012

Pioneer Woman's Mexican Rice

I made this Mexican rice a couple of weeks ago when I was looking for something to serve alongside some burritos. Knowing that all I had on hand were some Ro-tel tomatoes and rice, I looked for a rice recipe that'd work with my limited ingredients. 

Pioneer Woman's recipe worked like a charm! Her recipe makes a LOT of rice. But it's nice because not only does it use things I typically have on hand, it does make pretty tasty leftovers for the next day (or two, or three). 

The only thing to watch out for is cooking your rice long enough. The original recipe on the Pioneer Woman's site says you only need to cook for about 10-15 minutes after adding the chicken broth to the pan. Both times I've made this I have had to cook for about 10-15 ADDITIONAL minutes, with the addition of about another cup to cup and a half of liquid. So taste and add water as you go, and once you get the rice cooked to the done-ness you prefer, you're done.

Also, if you want to add more spice to this, use two cans of Ro-tel instead of 1 can of Ro-tel + 1 can tomatoes.

Here's the original recipe from Pioneer Woman. Makes at least 10 side dish servings, if not more.
Ingredients:

  • 2 Tablespoons Canola Oil
  • 1/2 whole Large Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 cups Long Grain Rice
  • 1 can Rotel (10 Ounce)
  • 1 can Whole Tomatoes (14.5 Ounce)
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 teaspoon Cumin (more To Taste)
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped (optional)
Directions:
  1. Heat oil in a large skillet. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
  2. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. 
  3. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. (I had to cook my rice for another 10-15 minutes more, adding another cup of chicken broth)
  4. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.


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