Authentic Mexican Tomato Rice
photo by LifeIsGood
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup green bell pepper, diced small
- 1⁄4 cup onion, diced small
- 1 tablespoon butter
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 1⁄2 tablespoons tomato paste
- 1⁄4 teaspoon cumin
- 3⁄4 teaspoon salt
- 1 teaspoon chili powder
directions
- In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
- Add the rice, and cook until the rice is coated with the butter.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.
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Reviews
-
Delicious Mexican rice. I really enjoyed the Mexican flavors and thought the rice turned out perfectly. I did cook mine a bit longer, but I think it was because I had the heat source turned lower. Other changes: I used brown jasmine rice and put in 1/2 C onions instead of 1/4 C. Yummy! Made for Zaar Stars tag game.
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Tweaks
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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