Thursday, June 11, 2015

Mom's Mexican Rice

Super simple Mexican rice that goes with anything from shredded beef burritos to saucy chicken tacos, and anything in between. Sometimes I just melt some shredded cheese on top and eat it on its own!
Your ingredients:
10.5 once can of tomatoes with green chiles
10.5 once can of condensed chicken broth
1 cup white rice
1 cup water
Garlic salt
Ground cumin
Vegetable oil




In a 10 inch skillet heat a bit of vegetable oil over medium heat. Pick through your rice and add to the pan. Cook, stirring frequently, until the rice is golden brown.









Add to the pan the broth, tomato/green chile, and a cup of water. 











Sprinkle garlic salt over the top (I don't have a real measurement for the garlic salt, we just sprinkle until we think we've sprinkled over the whole thing.) The next ingredient is the ground cumin.  If you want it more mild, use a 1/2 tsp. More spicy, 1 tsp. I usually go for somewhere in the middle. 






Bring to a boil, cover and reduce heat. 











Simmer, stirring occasionally, for about 20 minutes, or until liquid is absorbed. Please note that it is not a great idea to use a cast iron skillet for this recipe, it will cause your rice to taste like a cast iron skillet. I learned it the hard way while making the batch for this post.