Mexican Rice Reinvented
1/2 conions, chopped
2 clovegarlic, minced
2 Tbspolive oil
10 ozro-tel tomatoes and green chillies, drained
8 oztomato sauce
1 Tbspchili powder
3 clong grain rice, cooked
1 tspkosher salt
How to Make Mexican Rice Reinvented
- Cook rice. Jasmine rice is good for this recipe. Place 3 cups of cooked rice in a large bowl.
- While rice is cooking, make sauce for rice. Sauté onions in olive oil and butter until almost translucent then add the chopped garlic and sauté for another minute.
- Add the can of drained Ro-Tel tomatoes and green chilies. Add the chili powder and cumin and blend well with the onion and Ro-Tel mixture. Add the can of tomato sauce and blend into the mixture. Cook on low heat for 5 minutes, stirring occassionally. This mixture makes almost exactly 2 cups.
- Pour 1 cup at a time into the bowl with the rice and toss gently. When the first cup is incorporated into the rice, add the second cup and toss to combine. Add salt to taste. At this point, the rice can be refrigerated and heated later. Place in casserole dish and heat at 350 degrees until hot. Serve immediately.