Spicy Mexican Rice

Recipe by Chef Howe
READY IN: 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice one of the onions in very thin slices. Finely chop the other onion.
  • Mash the garlic with the salt to make a paste.
  • Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
  • Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
  • Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
  • Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.
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