Monday, May 21, 2012

Mexican Rice

A friend asked me to try my hand at Mexican rice. We were joining her family for their weekly Mexican Monday dinner, and this was to be my contribution. After reading several recipes, I arrived at this method. In my efforts to make sure we had enough, I way over-prepared. (Note to self: 4 cups of rice is way too much to feed 10 people!) The recipe that follows makes half as much. I froze the leftovers in small batches. Once thawed, add a couple of tablespoons of water to the rice, and reheat in the microwave. Enjoy!

Mexican Rice
2 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, Minced
2 cups long-grain rice
1 (4-oz.) can chopped green chiles
1 (14.5-oz.) can diced tomatoes
2 cups chicken broth (plus more, if needed)
2 tsp. cumin
1 tsp. salt
1/2 to 1 tsp. chipotle chile powder (adjust amount to taste)
1 cup frozen corn
1 Tbsp. dried cilantro (If you have it on hand, use 1/4 chopped fresh cilantro instead.)

1. Heat oil in a Dutch oven. Add onion, and cook for 5 minutes or until onion begins to soften. Reduce heat to low; stir in garlic and rice. Cook, stirring constantly, over low heat for 3 minutes. Add in green chiles and tomatoes, and cook for 2 more minutes. Stir in broth and next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 10 to 15 minutes or until rice is done. If needed, add in additional chicken broth if rice begins to dry out. Sprinkle with cilantro, and serve immediately.

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