Thursday, June 21
Our local Mexican restaurant has the most amazing menu. I have a hard time choosing what to order as it is all delicious. No matter what I do finally decide on, I always take an a la carte Mexican rice home. They have the best rice, a little drier with all the right seasonings.
I have been trying for about a year now to replicate it. I made some pretty fantastic rice dishes but none close enough. Until this one. In fact, without blowing my own horn here, I think this one is a little bit better. Now I can have it whenever I want!
2 TBLS. olive oil
2 cups long grain rice
1 yellow onion, finely chopped
2 garlic cloves, chopped
3 cups chicken broth
2 cups fresh tomatoes, diced
1 1/2 tsp. cumin
3/4 tsp. chili powder
1 tsp. salt
Heat oil in a large skillet and brown rice over medium heat. Add chopped onions and garlic. Saute for about 5 minutes, stirring frequently.
Add chicken broth, tomatoes, cumin, chili powder and salt. Bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff rice and cover fir an additional 5 minutes.
*If you like your rice a little less tender, reduce simmer time to 15 minutes and do not fluff and cook for the additional 5 minutes.