Friday, July 17

Mexi Rice like at the Restaurant

  • 2 Tbsp. vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 tsp. fresh minced garlic
  • 1/4 cup onion minced fine
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 teaspoon chipotle pepper seasoning or Tajan (MY NEW FAV!! chili lime seasoning)
  • 1/2 c. tomato sauce
  • 1 (14 oz) can chicken broth
  • 3 Tbsp. finely chopped fresh cilantro
  • Heat oil in a large saucepan over medium heat. 
  • Add the rice and gently stir until rice begins to lightly brown.
  • Add the garlic, salt, and cumin and stir the rice 'til it looks golden.
  • Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
  • Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
  • Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. 

  • My dear friend just passed on from bone cancer and I was honored to be asked to help with her family brunch.  They are serving Mexican in her memory so I wanted a really good Mexican rice.  That sent me on the hunt for recipe incorporation (that means taking the best of what I find and sticking it all together.)  I ended up with this after four tries.  And Good grief, I thought it served a bunch more than four people.  Serves 7 at least.  I made four batches and served it as a side dish to 40 and still had leftovers for lunch. 

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