the baker upstairs: basic mexican rice

3.26.2014

basic mexican rice

Yum

Hi friends! How is your week going? I mentioned before that we're having a hard time adjusting to life after vacation, and that's continuing in full force. The house is a mess, our laundry from the trip is piled up in my room waiting to be washed, and the girls are asking daily if we can go back to San Diego. (I wish, kiddos!) It probably wasn't the smartest idea I've ever had to drive home just hours before I had to start a new workweek… I gave myself basically no time to get my head on straight before jumping right back in to all my responsibilities. With all the chaos, I've been relying on some of my old favorite quick and easy recipes for dinner, and this basic mexican rice is the best!

I pretty much always have the ingredients on hand, and it's super quick to make but also really flavorful and delicious! We use it as a side dish, or as a filling in burritos with beans and cheese. It also freezes really well (I just put it in quart sized freezer bags) and is the perfect thing to have on hand in the freezer for an easy side. Yum!

Basic Mexican Rice

2 tablespoons canola oil
1/2 onion, chopped
3 cloves garlic, minced
2 cups white rice
1 14.5 ounce can diced tomatoes
1 10 ounce can Rotel tomatoes (optional - sometimes I leave this out)
2 cups chicken broth (add a little more if leaving out the Rotel)
1 teaspoon cumin
1 teaspoon salt

Heal the oil in a large skillet over medium high heat. Add the onion and sauté 2-3 minutes until softened, then add the garlic and sauté for an additional minute, until fragrant. Stir in the rice and let cook for a few minutes, stirring frequently so the rice does not burn. Stir in the diced tomatoes, Rotel, chicken broth, cumin, and salt, and bring to a simmer. Cover, reduce heat, and let simmer 10-15 minutes, or until liquid is absorbed.

adapted from The Pioneer Woman
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