Friday, May 7, 2010

Mexican Rice

I got this from one of the blogs I belong to. It is really good.
Evil Shenanigans go check it out.

Serves 4-6
1 tablespoon vegetable oil
1 tablespoon butter
1 cup long grain rice
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/3 cup finely chopped onion
1 clove garlic, minced
2 tablespoons tomato paste
2 cups low-sodium chicken stock
1/2 cup drained Ro*Tel Tomatoes
Add the spices and cook until fragrant, about 2-3 minutes. Add the tomato paste and Ro*Tel and stir to combine.
If you are cooking on the stove top add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for about twenty minutes, or until the broth is absorbed and the rice is tender.
If you are cooking in a rice cooker transfer the rice mixture to the rice cooker and add the broth. Cook according to your machines directions."

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