Prep 15 mins
Cook 30 mins
This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!
- 1 large onion, chopped
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups long-grain rice
- 1 1⁄2 cups tomatoes, peeled and finely chopped
- 4 cups beef consomme
- 1 1⁄2 teaspoons cumin
- 1 pinch salt (to taste)
- In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
- Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
- Add the tomatoes, consomme, cumin and salt.
- Bring the mixture to a boil over high heat.
- Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.
This certainly is most excellent! I like the addition of cumin. I did not have beef broth and used chicken broth instead, I am sure it will only be better with beef broth and will try that next time I make it.
I enjoyed this with pinto beans and salsa. I used vegetable stock instead of beef to make it vegetarian. Thanks Jan! Made for PRMR game.
Great flavor, went well with Slow Cooker Chicken Fajitas. I liked having the beef flavor in the rice; so used to using chicken stock to make rice. It had a Mexican flavor with the cumin, but I am glad it was not loaded down with chili powder. Made for Zaar Stars.