Friday, March 23, 2012

Mexican Rice




*Serves 4-6


1 C of long grain white rice
2 C of low-sodium chicken broth
1 TBS of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 C of tomato paste
1 TBS of lime juice, from about 1 lime
1/2 C of freshly chopped cilantro
2 tsp cumin
Salt to taste


In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer until rice is cooked (20-30 minutes).
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

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