Sunday, February 26, 2012

Mexican Rice

Mexican Rice


2 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter
1 Small onion, chopped
2 large or 4 small cloves of garlic, grated
2 cups of long grain white rice
4 cups of chicken broth
15 oz can crushed tomato
sea salt
freshly ground black pepper
1 tsp cumin
1 small jalapeno, finely chopped (optional)


1.   Put equal amounts of butter and olive oil in a skillet.  Melt butter and when it begins to foam add chopped onion and grated garlic. Cook over medium heat until onions are translucent.  Be careful not to burn the garlic.  Stir occasionally.

2.  Once the onions are translucent add dry rice.  Cover rice well with butter and oil, mixing onions and garlic in thoroughly.  Cook for 3 minutes.

3.  Add chicken broth and crushed tomatoes and jalapeno pepper and spices to the rice and onion mixture.  Cover skillet and simmer on medium/low for 25-30 minutes.

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