mexican rice
(1 RATING)
This is a favorite when I have company. Many say it's the best Mexican rice they've ever had. As a vegetarian I'm always testing products so that I get the same full taste. I recommend Imagine No-Chicken Broth but you can use real chicken broth if you prefer. Also, El Pato sauce is found in the Latin / Hispanic section of your grocery store. It's a small yellow can with a duck on it.
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prep time
10 Min
cook time
30 Min
method
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yield
8 serving(s)
Ingredients
- 1 cup white rice
- 1/2 medium yellow or white onion diced
- 2 to 3 cloves garlic minced
- 1 1/2 tablespoons olive or vegetable oil
- 1 1/2 cups imagine no-chicken broth
- 1 - ear of corn, kernals removed
- 1 medium carrot diced
- 1 to 2 tablespoons el pato tomato sauce
- - salt and pepper to taste
How To Make mexican rice
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Step 1heat oil in large heavy bottomed skillet over medium heat. add onion and rice stirring frequently until the rice is browned.
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Step 2while the rice is browning, heat No-Chicken broth in microwave for about 1 minute. (If you prefer use regular chicken broth)
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Step 3add garlic and cook for 1 additional minute until garlic is fragrant.
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Step 4slowly add hot broth and bring to boil.
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Step 5reduce heat to simmer and cover. cook for 20 minutes.
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Step 6while the rice is simmering cook the corn and carrot together until soft.
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Step 7remove rice from heat and add vegetables, El Pato and salt and pepper to taste. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Rice Sides
Tag:
#Quick & Easy
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