Ingredient of the month: Cream of Chicken Soup

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Mexican Rice

This is a tasty Mexican rice, not Spanish rice. There's no tomato sauce in this. It's more fresh Mex than your typical Mexican food restaurant side. It's very tasty in burritos with chicken or beef or beans. Has lots of flavor.

1 cup long grain white rice
1 Tbsp oil
1 ½ cups chicken broth
½ onion, finely chopped
1 fresh jalapeno pepper, finely chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
Salt and pepper to taste
½ tsp ground cumin
½ cup chopped fresh cilantro
1 clove garlic, minced

1. In a medium sauce pan, brown rice in oil over medium heat till golden. Add chicken broth and bring to a boil.
2. Stir in onion, jalapeno and tomato. Season with bouillon cube, salt, pepper, cumin, cilantro and garlic.
3. Bring to a boil and cook, covered, on low for about 20 minutes or unil rice is cooked.

Serves 8

1 comment:

Anonymous said...

Made this last week cause I was looking for a recipe without tomato sauce, but still with depth of flavor. Delicious! Thanks!