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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Rice Recipe

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This recipe for Mexican Rice is from Wendy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoon extra-virgin olive oil
½ onion, diced
2 cup rice, rinsed
1 can diced tomatoes
2 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and chopped
1 teaspoon sea salt
1 tsp cumin
1 ½ teaspoon oregano
2 cups stock of your choice
Directions:
Directions:
Heat the olive oil in a deep frying pan or dutch oven. Add the onion and jalapeno and cook for 5 to 8 minutes, or until softened. Add the rice and the garlic and cook for 2 minutes, or until fragrant and toasted.

Stir in the can of tomatoes, stock, and spices. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.

Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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