Flavorful Mexican Rice (Print Version)
# Ingredients:
01 -
1 tablespoon butter, unsalted.
02 -
1 tablespoon olive oil, extra virgin.
03 -
1 small red bell pepper, deseeded and finely chopped.
04 -
1 medium sweet onion, finely diced.
05 -
1/4 teaspoon coarse salt.
06 -
3 minced garlic cloves.
07 -
1 teaspoon ground cumin.
08 -
1 cup white rice, long grain.
09 -
10 ounces of undrained ROTEL (tomatoes diced with chilies).
10 -
2 cups chicken broth, low-sodium.
11 -
Fresh cilantro, chopped, for topping (if you like).
# Instructions:
01 -
Heat butter with olive oil in a big pan over medium-high until bubbling. Toss in diced onion and red pepper next. Let them cook for around 3 minutes, stir occasionally until soft.
02 -
Dump in the garlic, cumin, rice, and salt. Stir constantly for a minute to toast the rice lightly.
03 -
Pour in the chicken broth and undrained ROTEL on top of the vegetable mixture. Bring it to a boil, lower the heat to medium-low, cover, and let it cook gently for 22 minutes.
04 -
Take it off the stove. Fluff with a fork when ready to serve. Sprinkle a bit of cilantro to finish it off if you'd like.
# Notes:
01 -
Add some browned, seasoned ground sausage or beef for a heartier dish.
02 -
Rice should keep its grains separate when done.