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Mexican Rice


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Serves | Prep Time | Cook Time

Ingredients

2 c chicken broth
1 can rotel, see note
2 garlic cloves
2 tbsp oil
1/2 onion, chopped
1 c uncooked long grain rice
1/2 c minced carrots
pinch of ground cumin
pinch of black pepper
salt


This recipe came out of my new Tex-Mex cookbook and is from a restaurant in Houston called Los Tios. Delicious!! I used regular rotel in this and it was just the right amount of spicy for my husband and I, some of you will probably want to use the mild rotel. Also the carrots I think were just for visual appeal, not for flavor, so you could leave them out if you wanted. It says it serves 4.



Los Tios Mexican Rice (from Robb Walsh's The Tex-Mex Cookbook)


If you are looking for a good tex-mex cookbook, this one is really good.




2 c chicken broth


1 can rotel****


2 garlic cloves


2 tbsp oil


1/2 onion, chopped


1 c uncooked long grain rice


1/2 c minced carrots


pinch of ground cumin


pinch of black pepper


salt



In a blender, combine the broth, rotel, and garlic. *****For the rotel, scoop the tomatoes and chilies out of the can with a large spoon. Whatever juice remains in the can after the tomatoes are removed you can discard.***** Puree and set aside. Heat the oil in a heavy lidded skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add the rice; saute until it turns opaque without browning. Add the broth puree, carrots, cumin, and pepper. Salt to taste. Bring the rice to a boil and reduce heat. Cover and simmer for 25 to 30 minutes. Do not remove the lid during cooking. Allow to stand for 5 minutes after turning off the heat.


Pairs Well With


Notes

This recipe came out of my new Tex-Mex cookbook and is from a restaurant in Houston called Los Tios. Delicious!! I used regular rotel in this and it was just the right amount of spicy for my husband and I, some of you will probably want to use the mild rotel. Also the carrots I think were just for visual appeal, not for flavor, so you could leave them out if you wanted. It says it serves 4.

Los Tios Mexican Rice (from Robb Walsh's The Tex-Mex Cookbook)

If you are looking for a good tex-mex cookbook, this one is really good.

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