Saturday, March 08, 2008
Everday Mexican Rice
This is an easy version of tomato-tined Mexican rice that I adapted from Rick Bayless Mexican Everyday. I like to add a carrot sliced into very small matchsticks in this rice. You can add all different types of vegetables if desired. Depending how hot you want it determines the type of salsa you use. I suggest using the oven method or using a rice cooker.
So let us begin...
1. If using an oven turn to 350 degrees F.
2. Salute 1 1/2 cups white long grain rice in 1 1/2 teaspoons of vegetable oil until they turn translucent in a 3 quart pan.
3. IF using a rice cooker add to the rice cooker and add the remaining ingredients.
4. Mix in the remaining ingredients.
1 cup tomato salsa
1 cup chicken broth or 1 cup water and 1 teaspoon chicken bullion.
1 carrot cup into very small matchsticks.
1 1/2 cups frozen peas.
If coving in the oven cover pan and set in the middle of the oven,
bake 20 minutes.
If using a rice cooker process as you would white rice.