Mexican (Jasmine) Rice

DH and I love this rice. I think we’re just addicted to jasmine rice, and using this as an excuse to have it.

I should really make the jasmine rice — as is — and see if we enjoy it as much!

I serve this with tacos/burritos/etc.

Mexican (Jasmine) Rice

(Food o’ Del Mundo)

2-4 tbsp olive oil

3 cloves of garlic, sliced or minced

1/2 cup diced onion

1 1/2 cups jasmine rice

1 tbsp taco seasoning

2 1/2 cups chicken broth

Directions

– Place olive oil in a good-sized saucepan over medium heat. I usually start with 2 tbsp — you can add more when you add the rice, should it prove to not be enough to coat the rice.

– Add the garlic cloves and onion, and stir, cooking until onion is translucent and garlic is fragrant

– Add the rice, and pearl the rice in the oil/garlic/onion mixture for a few minutes, stirring to prevent burning. If there isn’t enough olive oil to coat the rice, add some now.

– Add taco seasoning and stir

– Add chicken broth, stir to combine, then cover and let simmer over medium heat for 15 minutes

– Turn the burner off and let the rice sit for a few minutes before serving.

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6 Responses to “Mexican (Jasmine) Rice”

  1. foododelmundo Says:

    Hey Kelly ~ Thanks for the plug! I guarantee you WILL love the Jasmine rice just as much plain – just be sure to cook it with chicken broth. ~Mary

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