Name: My Favorite Mexican Rice
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Vegetable oil - 3 tablespoons; Long grain white rice - 1 cup; Chicken broth - 2 ½ cups; Tomato sauce - 1 (4 ounce) can; Canned chopped green chiles, drained - 1 (4 ounce) can; Onion, minced - 1 small; Garlic, minced - 2 cloves; Salt - 1 ½ teaspoons; Ground cumin - ½ teaspoon; Chili powder - ¼ teaspoon; Shredded Monterey Jack cheese - 1 ½ cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - My Favorite Mexican Rice

1. Vegetable oil - 3 tablespoons

2. Long grain white rice - 1 cup

3. Chicken broth - 2 ½ cups

4. Tomato sauce - 1 (4 ounce) can

5. Canned chopped green chiles, drained - 1 (4 ounce) can

6. Onion, minced - 1 small

7. Garlic, minced - 2 cloves

8. Salt - 1 ½ teaspoons

9. Ground cumin - ½ teaspoon

10. Chili powder - ¼ teaspoon

11. Shredded Monterey Jack cheese - 1 ½ cups

How to cook deliciously - My Favorite Mexican Rice

1. Stage

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.