Mexican Red Rice Recipe and Garnish with Coriander from yummynotes.net
Description
Chi Chi's Mexican Rice is a delicious and easy-to-make side dish that pairs perfectly with any Mexican-inspired main course. This dish is slightly spicy, savory, and bursting with flavor, making it a favorite among rice lovers. It is made with simple ingredients that you probably already have in your pantry, and it can be easily customized to your liking.
Prep Time
The prep time for this recipe is approximately 10 minutes.
Cook Time
The cook time for this recipe is approximately 25 minutes.
Ingredients
- 1 cup long-grain white rice - 2 tablespoons vegetable oil - 1/2 onion, chopped - 2 garlic cloves, minced - 1/2 green bell pepper, chopped - 1/2 red bell pepper, chopped - 1/2 teaspoon cumin - 1/2 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 can (14.5 ounces) diced tomatoes - 1 3/4 cups chicken broth
Equipment
- Large saucepan with lid - Wooden spoon
Method
1. Rinse the rice in a fine mesh strainer and set it aside. 2. Heat the vegetable oil in a large saucepan over medium heat. 3. Add the onion, garlic, green bell pepper, and red bell pepper to the saucepan and sauté for 5 minutes or until the vegetables are tender. 4. Add the cumin, chili powder, salt, and black pepper to the saucepan and stir until the spices are evenly distributed. 5. Add the diced tomatoes and chicken broth to the saucepan and stir. 6. Add the rice to the saucepan and stir until it is evenly distributed. 7. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid. 8. Simmer the rice for 20 minutes or until the liquid has been absorbed and the rice is tender. 9. Remove the saucepan from the heat and let it sit covered for 5 minutes. 10. Fluff the rice with a wooden spoon before serving.
Notes
- For a spicier rice, add more chili powder or add a diced jalapeño pepper to the vegetable mix. - For a vegetarian version, use vegetable broth instead of chicken broth. - Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
- Be sure to rinse the rice before cooking to remove excess starch. - Use a large saucepan to prevent the rice from sticking to the bottom and burning. - Fluff the rice with a wooden spoon after cooking to prevent it from becoming mushy. - If you prefer a milder flavor, reduce the amount of cumin and chili powder used.
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