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Monday, January 11, 2010

Food Storage Friday: Mexican Rice

I have a confession, I scheduled this post for Friday but actually set the post date as 12/8/10 instead of 1/8/10. So please enjoy this Inspiring food storage "monday."
-Abs


Aleasha here again. Today we will be making Mexican rice. This is a delicious side dish to any meal or is tasty enough to stand alone.

You will need: rice (white or brown will work), 1 can diced tomatoes, 1 can rotel, dried diced onion, oil, chicken broth, cumin and parsley flakes.


Heat about 1/4 cup oil in skillet.


Throw in some diced onions. See how many there are here..... WAY too many. Next time I will start with about 1/4 to 1/3 of a cup. Here is almost 1/2 of a cup it was too strong for the likes of me.


Allow to saute' for a few. Or until they start to rehydrate a little.


Next add 2 cups of rice.


Stir until incorporated.


Add can of rotel and diced tomatoes.




Add 4 cups chicken broth. You could certainly use water here, but I like how the broth adds more flavor.


Next, add some cumin. I like cumin so I added about 1 Tbs. But that is just what I like.



Stir all together, cover and reduce heat to low.



Rice is done once all liquid is absorbed and rice is tender. Sprinkle with parsley flakes. This makes a lot of rice, and is an easy recipe to half.


Mexican Rice

Heat 1/4 cup oil

Saute diced onions

Add 2 cups rice

Add canned tomato products

Add 4 cups Chicken broth

Add cumin

Stir, cover and reduce heat to low

Serve and enjoy when rice is tender

7 comments:

We Are A Happy Family said...

We are lazy when it comes to this recipe. We throw in the rice to boil and add a packet of taco seasoning. The results are instant Yummy Spanish Rice

Jake and Krystal said...

Yep, I'm lazy too. I use rice, taco seasoning, and add a can of diced tomatoes. But I'll have to try this recipe and see how it turns out. Thanks Safely Gathered In!

Sharron said...

OK all you gringos! You are missing out of the best stuff!

Use olive oil and it gives the rice and onions a wonderful subtle,but robust flavor. Brown the rice in the oil before you add the liquids. The rotel is a great idea. I also use a little garlic in with the onions. Some sliced olives add a nice touch. I always use some red chile powder too. Do you really use a whole tablespoon or was that a typo?

Would you like to go a little more Mediterranean, as in more Spanish as opposed to Mexican? Add chopped up celery (or rehydrated, dried celery)the last ten minutes and some sliced stuffed green olives for some real zing. Add chopped left-over chicken and your meal is all in one dish!

Mrs. Mordecai said...

That looks amazing! I need to get myself some dry onions.

Cindy (Letters From Midlife) said...

This looks good. Thanks for the recipe. I made mention of your blog in a post at mine about preparedness.

maryann said...

what is rotel? i am trying to get away from so much meat, this looks great, think it could be a goofer, if i can figure out what you westerners are talking about...rotel...looks like motel miss spelled...f

martina said...

Hi Aleasha, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team