mexican rice
(1 rating)
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This is a favorite when I have company. Many say it's the best Mexican rice they've ever had. As a vegetarian I'm always testing products so that I get the same full taste. I recommend Imagine No-Chicken Broth but you can use real chicken broth if you prefer. Also, El Pato sauce is found in the Latin / Hispanic section of your grocery store. It's a small yellow can with a duck on it.
(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For mexican rice
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1 cwhite rice
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1/2 mdyellow or white onion diced
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2 to 3 clovegarlic minced
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1 1/2 Tbspolive or vegetable oil
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1 1/2 cimagine no-chicken broth
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1ear of corn, kernals removed
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1 mdcarrot diced
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1 to 2 Tbspel pato tomato sauce
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salt and pepper to taste
How To Make mexican rice
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1heat oil in large heavy bottomed skillet over medium heat. add onion and rice stirring frequently until the rice is browned.
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2while the rice is browning, heat No-Chicken broth in microwave for about 1 minute. (If you prefer use regular chicken broth)
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3add garlic and cook for 1 additional minute until garlic is fragrant.
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4slowly add hot broth and bring to boil.
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5reduce heat to simmer and cover. cook for 20 minutes.
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6while the rice is simmering cook the corn and carrot together until soft.
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7remove rice from heat and add vegetables, El Pato and salt and pepper to taste. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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