MEXICAN RICE
Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.
Provided by Kim Severson
Categories side dish
Time 40m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
- In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
- Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 395 milligrams, Sugar 3 grams, TransFat 0 grams
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[email protected]Meh.
Brittney Manwarren
[email protected]I've made this recipe several times now and it's always a hit with my family. It's the perfect side dish for tacos or burritos.
Rambissoon Sofia
[email protected]Easy and tasty!
Leonard Njoroge
[email protected]Just made this rice and it was delicious! The only thing I changed was using brown rice instead of white. It turned out great!
Nico Klein1701
[email protected]This Mexican rice recipe is a keeper! It's easy to make and packed with flavor. I especially love the addition of corn and black beans. Next time, I'll try adding some chopped cilantro for an extra pop of freshness.