We love mexican food and the guys are crazy about mexican rice. A couple of weeks ago my son asked me to figure out how to make it when I have burrito night. There seems to be a lot of different opinions about what to put in it, but one thing everyone agrees on is how to cook the rice. Here’s the version I came up with.
2 cups of long grain white rice
2 15 oz cans of chicken broth
1 cup of canned diced tomatoes, pureed or salsa
1 small onion, chopped
1 small can of green chilies, chopped
1/2 tsp. garlic powder
2 tbsp vegetable oil
Place oil & rice in a pot over medium heat. Stir the rice until it starts to brown a bit (10 minutes). Sauté the onions & chilies for a few minutes with the rice. Once everything is sautéed, slowly add the tomato puree, garlic powder, and both cans of broth. Bring to a boil, then cover and cook over low heat for 20-25 minutes. Let stand 5 minutes before serving.
When I have it made, I use a cup of my homemade salsa and omit the tomatoes, onion, chilies, and garlic since the salsa already has this in it.