Easy Mexican Rice
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 1 1/2 cups unconverted long-grain rice
- 1 (10 ounce) can rotel
- 1/3 cup vegetable oil
- 3 1/2 cups chicken broth
- 1/2 medium carrot, cut into 1/4 inch dice
- 1/2 zucchini, cut into 3/8 inch dice
- 3/4 teaspoon salt
Recipe
- 1 in a large bowl, combine the rice with enough very hot tap water to cover.
- 2 stir and let sit for about 10 minutes.
- 3 drain, rinse in cold water, and drain again, shaking thoroughly.
- 4 in a very large saucepan, heat the oil over medium high heat. add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes, careful to not let it scorch.
- 5 add the rotel and stir for 6 to 8 minutes or until all of the liquid has been absorbed.
- 6 add the chicken broth, carrots, and zucchini.
- 7 stir in the salt and reduce the heat to medium low.
- 8 cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little holes form in the surface.
- 9 cover the top of the pan with a towel and the lid, reduce the heat to very low, and cool for 5 minutes more.
- 10 remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell.
- 11 just before serving, turn the rice over from the bottom so that the juices are redistributed.
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