Mexican Rice

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.

 


Mexican Rice
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Cook time: 
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Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
  2. Add the garlic when the rice is nearly brown.
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