Thursday, November 4, 2010

Mexican Rice

2 cups rice (we use basmati)
1/4 cup oil
1/2 chopped purple onion
2 tsp Taco Seasoning (see previous post for homemade recipe)
One 6 oz can of tomato paste
1.5 tsp salt
4 cups chicken broth

1. In a large Saucepan or stock pot saute onions in 1/4 cup oil and then add the rice stirring often to make sure the rice doesn't burn.
2. Once rice has browned slightly, add 2 tsp Taco Seasoning, 1.5 tsp salt, 4 cups of chicken broth and the 6 oz can of tomato paste.
3. Bring to a boil and then stir well to make sure the tomato paste has dissolved in the chicken broth. Once the tomato paste has dissolved, reduce heat, cover and and simmer until most of the broth has evaporated (I've never timed it, I usually monitor the steam coming out the top and use my nose to detect doneness).

tip: it may be easier to dilute the tomato paste first in a cup or so of chicken broth before adding it to the pot.

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