Description
I found this on a different recipe site and tweaked it a little to suit our tastes. It’s our favorite Mexican rice that we’ve tried.
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain white rice
- 2 ½ cups chicken broth
- 1 (4 ounce) can tomato sauce
- 1 (4 ounce) can canned chopped green chiles, drained
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance
- 5 to 7 minutes. Stir in the chicken broth
- tomato sauce
- green chiles
- onion
- garlic
- salt
- cumin
- and chili powder. Bring to a boil
- then reduce heat to low. Cover and simmer until rice is tender
- about 25 minutes
- stirring occasionally. Spread Monterey Jack cheese on top
- then replace the lid and allow the cheese to melt
- about 5 minutes more.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6