Wholy Living Recipe
 

 

 MEXICAN RICE

 
 

By Debbie Deitz of Wholy Homemade

 

 
 

1 C long grain brown rice                                8 oz tomatoes, diced with juice

1 medium onion, chopped                              1 garlic clove, minced

2 T olive oil                                                      1 C water (or chicken broth)

½ t salt (¼ t if using broth)                              ½ t cumin

1 fresh green chile, trimmed and chopped

 

 

1. Heat oil in medium sized heavy skillet. Add rice, onion, and garlic and cook over medium heat until rice becomes slightly brown to golden brown in color and onion is translucent, stirring as to not burn or stick to bottom of pot.

2. Add tomatoes with juice, green chile, the water/broth, salt and cumin.

3. Cover and let cook over medium heat until tender (in a regular pan that will be approximately 50 minutes, in the Sizzle pot that will be about 40 minutes, and in a pressure cooker it will be about 20 minutes.)

4. Remove cover, toss rice with fork, return cover and allow rice to sit for 5-10 minutes before serving.

 

 

 

 
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