This week I’m making my extra fabulous Mexican rice for you. I love to use this rice as a side dish for my enchiladas and any other Mexican items but it’s also great as a side dish with steak or chicken. This recipe is special because I use Rotel tomatoes in it which gives it a nice little kick. I hope you love it as much as I do.
Please check out this week’s Gluten Free Avenger Episode 20: Mexican Rice. You can click below to start viewing or use this link (https://youtu.be/3aSBJXDuJ54). Please scroll below to see the full recipe.
- 1 cup uncooked rice, 2 cloves garlic, minced, 2 cups chicken broth, ½ onion, 1 can Rotel tomatoes, 1 cup chopped carrots, 1 small can whole corn (no water), 1 teaspoon cumin powder, 1 tablespoon olive oil, salt and pepper to taste
- Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
- Add the garlic when the rice is nearly brown. Add the broth, then the rest of the ingredients. Mix well. Cover, with small air escape, and turn the heat down to medium low.
- Cook the rice for 20-30 minutes but check after 20 to see if it's ready.You do not need to stir the rice or lift the lid while cooking. It is ready when the rice is fluffy, all the water is gone and the grains split open.
Please take a second and give me your comments down below and let me know what you think.