Mexican Rice
Rice is a super easy staple that complements any meal. We love this flavorful side to go along with tacos, enchiladas, burritos, or even by itself.
Ingredients
4 servings
[endif]-- 1 T cooking oil ( we use olive or coconut)![endif]--
[endif]--![endif]--[endif]--[endif]-- 1 med onion, chopped![endif]--![endif]--
[endif]--[endif]--![endif]--![endif]--[endif]--[endif]--[endif]-- 2 cloves garlic, minced![endif]--![endif]--![endif]--
[endif]--[endif]--[endif]--![endif]--![endif]--![endif]--[endif]--[endif]--[endif]--[endif]-- 1 t ground ancho chili pepper (you can substitute regular chili powder if you want)![endif]--![endif]--![endif]--![endif]--
[endif]--[endif]--[endif]--[endif]--![endif]--![endif]--![endif]--![endif]--[endif]--[endif]--[endif]--[endif]--[endif]-- ¼ t salt![endif]--![endif]--![endif]--![endif]--![endif]--
[endif]--[endif]--[endif]--[endif]--[endif]--![endif]--![endif]--![endif]--![endif]--![endif]--[endif]--[endif]--[endif]--[endif]--[endif]--[endif]-- 1 C uncooked rice![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--
[endif]-- 12 ounces chicken stock![endif]--
[endif]--![endif]--[endif]--[endif]-- ¾ salsa
[endif]--[endif]--[endif]--![endif]--![endif]--![endif]--[endif]--[endif]--[endif]--[endif]-- ½ c fresh cilantro, finely chopped![endif]--![endif]--![endif]--![endif]--
Directions
In a heavy medium sauce pan, heat oil over medium/high heat. Add onion, garlic, chili pepper, and salt. Cook for 2 minutes
Add uncooked rice and stir one more minute.
Add stock, salsa, and water. Bring to a boil and reduce heat. Wrap pan lid in a clean dish towel then put the lid back on the pan. This helps absorb any additional moisture. My mother-in-law learned this techniques while working as a traveling nurse in southern Texas. Cover and let simmer for 18-20 minutes.
Remove pan from heat. Remove the lid and Let it sit for 5 minutes.
Add cilantro and fluff the rice and you’re ready to go!
