Mmmmm...
On a side note we have switched to Jasmine rice due to the lower amount of glucose found in it and we prefer the taste.
The boys really enjoy Spanish Rice and were asking for it once they arrived back home.
DH said to just add ketchup with some spices to some cooked rice.
Uh - yeah, I could do that but it did not sound very tempting to me.
I stumbled across this recipe and opted to try it.
A word of warning: Do not attempt to make this recipe when you are chatting on the phone.
Why?!
Er... I ended up doubling the rice and did not catch my error until well into the cooking process which had me flying around the kitchen making more chicken broth and adding in more tomatoes.
In the end we had enough to feed oh.I would say 20 people. Oops!
This is one tasty recipe that does not disappoint!
I used low salt chicken broth and canned tomatoes with chilies in this recipe.
* Exported from MasterCook *
Classic Mexican Rice
Recipe By: rec.food.recipes pat rgrzy
Serving Size : 6
Categories: Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup long-grain rice
3 Tbl oil
1 Small onion -- diced small
1 clove garlic -- minced
1 1/2 teaspoons salt
1/4 teaspoon chili powder
4 ounces tomato sauce
2 1/4 cups chicken broth
1 1/2 cups Monterey jack cheese -- shredded
- In a large skillet, brown rice in oil. Add
- Add the remaining ingredients, let simmer, covered, over low heat for 25 minutes or until tender.
- Add one can chopped green chilies* after the rice has browned, along with other ingredients.
- When done, transfer to an 8"x8" casserole dish.
- Top with shredded Monterey Jack Cheese.
- Micro-wave at high, right before serving, to melt cheese.
Source:
"http://www.cdkitchen.com/recipes/recs/483/Classic_Mexican_Rice57914.shtml"
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NOTES :
* I purred a can of tomatoes with chilies and added that in to the rice in place of the plain green chilies.
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