This recipe comes from my good friend Jenny. It is fabulous and a great addition to any Mexican Meal. I usually double it.
Enjoy!
(Sorry I don't have a picture yet)
1 small onion, finely chopped
3 TBSP butter or margarine
1 cup long-grain white rice
1 clove garlic, minced or pressed
2 medium-size tomatoes, seeded, and chopped
1 ½ cups chicken broth
1 or 2 cans chopped green chiles
Salt and pepper
2 TBSP chopped fresh cilantro
In a 2-quart pan over medium heat, cook onion in butter until soft. Add rice and garlic; cook, stirring occasionally, until rice is golden (about 5 minutes). Add tomatoes, broth, chiles, and salt and pepper to taste. Cover and bring to a boil; reduce heat and simmer until all liquid is absorbed (about 20 minutes). Turn off heat and stir in cilantro. Let stand, covered, for 10 minutes. Makes 4-6 servings.
7 comments:
MMmmmm. that looks very tasty! I think I'll be trying that this week.
Are you back from your conference? Can't wait to hear about it and see pix of the Arizona Bag Ladies.
It's good to read something good about "Mexican" these days!
Good for Tuesday! The rice is one of my favorite parts of the meal, but I have never learned to make it. I will be trying this.
My daughter was born on May 5th! So it's one of my favorite holidays.
Can't wait to try it.
Now I know what to make for dinner tomorrow!!! Gracias!
very excited to try this i am always looking for great rice recipes!
Cinco de Mayo is just a great excuse to have a fun family dinner - I've been thinking about it all week, the rice will really hit the spot. My family love this kind of thing. Then I think we'll do some pulled pork in the crockpot to go with it an put some salads together!
Have a fun day!
Kristin
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