Thursday, June 2, 2011

Mexican Rice

This side dish is DELISH (say that sentence out loud a few times!!)!! Okay, seriously...my family LOVES this recipe! I got it from my sister-in-law and just added some Honeyville flavor to it!

Mexican Rice
Ingredients:
2 cups Honeyville's Parboiled Rice (what is Parboiled Rice?? See below)
4 cups Chicken Broth
1/2 cup Honeyville's Tomato Powder + 1 1/4 cup Water (mix well)-equivalent to 1 small can Tomato Sauce
1/4 tsp. Cumin
1/4 tsp. Salt
1 Bunch Cilantro-chopped
2 Tomatoes-chopped
1 Tbsp. Oil

In a large skillet (with a lid) saute the rice in oil until the pieces are turning off white and a few pieces are tan. Usually just a minute or two. STIR CONSISTENTLY.

Stir in all ingredients (even the Freeze Dried and Dehydrated-will re-hydrate as rice is cooking). Cover, turn to low heat and cook for 20 minutes. 
I like to check the rice every 10 minutes to make sure there is enough water in there and it's not burning. You may need to add more water to allow the rice to cook all the way and the Onions & Corn to re-hydrate.

How to check the rice: use a spoon to move rice to the side so you can see the bottom of the pot, if there's no liquid, taste it and should be done.

Tip: This rice gets yucky if over-cooked. Served best if you don't stir it after cooking, just lightly transfer to serving dish
 Enjoy EVERY bite!!!

Parboiled Rice is rice that has undergone parboiling-it has been boiled in the husk. The benefit to this is the nutritional value is similar to Brown Rice (80% similar), but it has a shelf life of a White Rice. The best of both worlds!


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