Mexican Rice

 Mexican Rice

Since all of LeighAnne’s mexican recipes have been delicious, I decided to try her newest Mexican Rice recipe — and it was tasty!

The flavor is very mild — it isn’t like a Spanish rice that has a lot of kick — but it pairs beautifully with mexican — I think next time I make burritos I’m going to use this rice in them — I think it’ll be fantastic!

Mexican Rice

(your home based mom)

Mexican Rice

2 tbsp olive oil or vegetable oil
1 cup long grain white rice (not the quick-cook stuff!)
2 cups chicken broth

1 small can tomato juice (no size on this…the really small ones. sorry!)
salt and pepper

Directions

-Heat oil in a skillet, add the rice.

– Stir frequently and slightly brown the rice (LeighAnne says: more like, make it tan) over a medium high heat.

-Add the chicken broth, and the tomato juice, along with some salt and pepper. Stir thoroughly.

– Reduce heat to simmer and cover tightly with a lid. (LeighAnne says: I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.)

– Simmer/cook for about 20 minutes, until the liquid has been absorbed.

– Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

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One Response to “Mexican Rice”

  1. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] Cafe Rio Pork (crockpot) tacos, mexican rice, and all the fixin’s (black beans, sour cream, guacamole, […]

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