blondie's healthy mexican rice

Name: BLONDIE'S HEALTHY MEXICAN RICE
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 tablespoon(s) evoo or canola; 1 cup(s) diced sweet yellow onion; 1 tablespoon(s) (3-4 cloves) garlic, minced; 2 cup(s) long grain rice, uncooked (i use jasmine rice); 1/2 cup(s) diced carrots, raw; 1 teaspoon(s) mexican oregano *or* 1 tbsp fresh; 1 teaspoon(s) pure ground cinnamon; 1 tablespoon(s) ground cumin; 1 tablespoon(s) chile powder of choice (mexican, chipotle, etc); 1 cup(s) fresh cilantro, rough chopped, divided; 4 cup(s) vegetable, chicken, or beef stock or broth; - s & p to taste; 1 cup(s) frozen green peas *or* frozen green beans; ## SERVE WITH BLONDIE'S REFRIED BLACK OR PINTO BEANS

(3 RATINGS)

72 Pinches 1 Photo

Blondie Pussycat

The Rockies!, NM

Updated on Dec 29, 2012

This is the healthy version of Irene's Authentic Mexican Rice I posted several weeks ago. This one is good, but somehow, the lard makes it taste better than this one. This is the one I make the most often. ~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

3 tablespoons evoo or canola
1 cup diced sweet yellow onion
1 tablespoon (3-4 cloves) garlic, minced
2 cups long grain rice, uncooked (i use jasmine rice)
1/2 cup diced carrots, raw
1 teaspoon mexican oregano *or* 1 tbsp fresh
1 teaspoon pure ground cinnamon
1 tablespoon ground cumin
1 tablespoon chile powder of choice (mexican, chipotle, etc)
1 cup fresh cilantro, rough chopped, divided
4 cups vegetable, chicken, or beef stock or broth
- s & p to taste
1 cup frozen green peas *or* frozen green beans
SERVE WITH BLONDIE'S REFRIED BLACK OR PINTO BEANS

How To Make blondie's healthy mexican rice

Step 1

In a 14" frypan, or deep skillet (that has a tight fitting lid), on med-hi, add evoo or canola oil. Heat till shimmery. Now add onions and saute` till transparent and barely browning around the edges. Lower heat to med-lo and add garlic and carrots. Saute 2-3 minutes.

Step 2

Add rice. Saute` till dark tan. Now add oregano, cinnamon, cumin, and chile powder. S & P to taste. Stir well for 1 minute. Now increase heat to med-hi again; gently stir in stock or broth. When it comes to a boil, lower heat to simmer and cover pan.
Step 3

Cook 15 minutes. Now add peas or green beans and 1/2 cup cilantro~DO NOT STIR. Replace lid and cook for 5 more minutes,
Step 4

Remove from heat; DO NOT REMOVE LID. Wait 5 minutes. Add remaining cilantro and lightly fluff rice with a wooden fork or nylon fork. Serve as a side for entree of choice (tacos, enchiladas, tamales, etc) and refried beans
Step 5

RECIPE TO FOLLOW. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~~~~~~~~~~
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