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Mexican Rice


Pierogi
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Mexican Rice

Serves 4 as Side.

  • 1 T olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, pressed or minced
  • 1-1/2 c long-grain rice
  • 3 c low-salt chicken broth or stock
  • 2 med-size tomatoes (about 12 oz total), chopped
  • 1 can (4&1/2 oz) chopped green chilies
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 c fresh chopped cilantro
  • 1/2 c pimento-stuffed green olives, sliced

Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left.

Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes.

Keywords: Side, Rice, Mexican, Easy

( RG2089 )

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

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