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Spanish (Mexican) Rice
Spanish (Mexican) Rice
by Linda from GA
A delicious side dish made from white rice, tomatoes, garlic and onions.
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Category

Side Dish

Prep Time

5 minutes (Prep) + 18-20 minutes (Cook Time)

Servings

4

Recipe Ingredients

2 ½ cups rice (Minute Rice)
2 ¼ cups chicken broth
1 can Rotel Mild Diced Tomatoes & Green Chilies
½ medium onion, diced
3 large garlic cloves
2 tablespoons olive oil
2 Plum (Roma) tomatoes, chopped
Salt to taste

Directions

In a large skillet, heat the olive oil over medium heat.

Add the onions and garlic and cook for about 2 minutes, stirring…do not let them brown.

TIP* Chop the onion and garlic cloves together in a mini chopper.. a few pulses does the job..they're perfectly chopped and mixed together.

Add the rice… and stir well until all the rice is coated and cook for another 3-4 minutes until rice is almost golden in color.

Add the chicken broth, fresh tomatoes and canned tomatoes.

Simmer until all the liquid is absorbed and rice is cooked. (About 12-14 minutes).

Add salt to taste.

Serve hot.