Lovely spicy recipe for Mexican Rice – works well as a side dish or even by itself!
1 tablespoon vegetable oil
1 tablespoon butter
1 cup long grain rice
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/3 cup finely chopped onion
1 clove garlic, minced
2 tablespoons tomato paste
2 cups low-sodium chicken stock
1/2 cup drained Ro*Tel Tomatoes
In a large skillet over medium high heat melt the butter and vegetable oil until it sizzles. Add the rice and cook until it turns a light golden color, about 5-8 minutes. Add the onion and garlic and cook until they become fragrant, about two minutes.
Add the spices and cook until fragrant, about 2-3 minutes. Add the tomato paste and Ro*Tel and stir to combine.
If you are cooking on the stove top add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for about twenty minutes, or until the broth is absorbed and the rice is tender.
If you are cooking in a rice cooker transfer the rice mixture to the rice cooker and add the broth. Cook according to your machines directions.
Recipe and picture provided by Evil Shenanigans food blog.