Mexican Rice With Vegetables Recipe
Ingredients
| Italian tomatoes | 1 Cup (16 tbs), drained | |
| Long grain rice | 1 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs) | |
| Jalapeno OR Serrano Chilli -1/2 to 1, seeded and chopped | ||
| Whole Onion - 8 ounces OR Sliced - 7 ounces (ready-cut) (1 1/2 cups) | ||
| Minced Garlic in Oil - 1 teaspoon | ||
| Corn , Safflower OR Canola Oil - 1 tablespoon | ||
| Chopped Fresh Cilantro OR Parsley - 2 tablespoons | ||
Directions
MAKING
1. In a heavy bottomed saucepan add the tomatoes breaking them up with fingers, rice, chicken stock and 1 cup juice from can.
2. Bring it to a boil, lower the heat, put on a lid and cook for 17 minutes or until the rice is completely cooked.
3. In a skillet large enough to hold all the chicken heat oil and saute the onion with garlic.
4. When the onions become translucent add it to the rice and keep on cooking with the lid on for 1-2 minutes.
SERVING
5. Serve hot garnished with chopped cilantro.
1. In a heavy bottomed saucepan add the tomatoes breaking them up with fingers, rice, chicken stock and 1 cup juice from can.
2. Bring it to a boil, lower the heat, put on a lid and cook for 17 minutes or until the rice is completely cooked.
3. In a skillet large enough to hold all the chicken heat oil and saute the onion with garlic.
4. When the onions become translucent add it to the rice and keep on cooking with the lid on for 1-2 minutes.
SERVING
5. Serve hot garnished with chopped cilantro.
Chef
