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Tuesday, October 26, 2010

Mexican Rice

This would go well with the Chile Relleno, Tortilla Soup, or Fish Taco recipes below or any Mexican dish.

2 C white rice  (if using brown rice, use 2-3 Tbsp less)
1/4 C butter
1/2 C chopped onion
1 clove garlic, minced
3/4 C salsa or enchilada sauce
3 C chicken broth
1/2-1 tsp salt
1/4 tsp pepper

Rinse rice.  Put into rice cooker with next 5 ingredients.  Cook.  Between 20-40 minutes after it turns off, add salt and pepper to taste.
In a large skillet, heat half the butter and gently sauté onions and garlic until onions are golden.  Heat the rest of the butter in the same pan, add the rice, and cook gently, stirring constantly, until rice is well coated and evenly colored.  Add the sauce and heat through; then add chicken broth.  Cover and cook over low heat for 20 minutes or until liquid is absorbed.  Season with salt and pepper.

Makes 6 servings.

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