June 13th, 2012, 05:28 PM #11
I semi brown the rice with a tablespoon or 2 of oil
Add finely chopped bell pepper, jalepeno, onions and let them heat up
1 can of diced tomatoes and 1 cup water some light salt and pepper
Bring to a boil cook on low. I don't add the broth as a way to keep it lower sodium, a dash of table salt keeps my wife happy.
I've also experimented with peas and carrots and depending on what you're shooting for it can be quite tasty.
June 13th, 2012, 05:51 PM #12
This seriously is the best and easiest mexican rice and its perfect every time:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth ( I use the knorr chicken broth with the tomato = perfect)
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Last edited by Tracy M; June 13th, 2012 at 05:52 PM.
Reason: had to bold "every" for emphasis :-)
September 11th, 2012, 10:05 PM #13
September 11th, 2012, 10:31 PM #14
I think I alternate between Farmhouse & Ramen for dinner, haha!
September 11th, 2012, 10:33 PM #15
Use this to flavor the rice.
Last edited by ICHockeyPeeps; September 11th, 2012 at 10:52 PM.
September 19th, 2012, 10:33 PM #16
I BELIEVE I'll have another beer!