Another feat overcome last night!!! I was feeling ambitious after the success of the lasagna that I decided to tackle another nemesis. Rice. I can not even cook Minute Rice correctly. My rice is crunchy or watery, its never light & fluffy, unless I use the rice cooker.
We were discussing my rice fears at the last cooking club & my friend Julie said "Oh you should try my mexi-rice recipe. Its no fail." Sure it is, I thought to myself.
So imagine my surprise when my rice turned out!!! The hubs said I can not cook anything else the rest of the week since I cooked two things perfectly I should stop while I am ahead. I tend to agree with that statement! It tasted a lot like the Manny's rice but fresher & with a little more kick!
Here it is, the no-fail Mexi-Rice recipe:
1 C uncooked long grain white rice
2 C chicken broth
1/2 C tomato sauce
1/4 C chopped onion
1 can diced green chiles
1 clove garlic, minced
3 Tbs vegetable oil
Cumin, chili powder, salt to taste
1. Heat oil in a large sauce pan over medium heat. Add rice, onion and garlic. Cook for 3-4 minutes, stirring often.
2. Add rest of ingredients, bring to boil.
3. Reduce heat to low, cover, and let simmer 25-30 minutes. DO NOT open lid while simmering, or the rice wont come out right. Fluff with a fork.
I did not have any diced canned green chiles, so I cut up one of my garden salsa peppers (fresh from the garden) & sauteed it with the onions, garlic & rice.
I served this with some chicken quesadillas.