pages

Translate

Sunday, March 15, 2015

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.

No comments:

Post a Comment