Saturday, August 23, 2008

Mexican Rice

2 TBS olive oil
1 & 1/2 c. long grain white rice
3 green onions, chopped
1 clove garlic, minced
2 Roma (plum) tomatoes, diced
(Optional: 1 bag frozen mixed vegetables)

3 & 1/2 c. water
1 tsp. good chicken soup base
1 tsp. oregano

In large saucepan, heat water to boil. Add soup base & oregano. Stir to combine. Remove from heat.

Heat oil in large skillet over medium. When hot, add rice, stir to coat, & smooth to form even layer for cooking. Stir often until rice begins to turn a light golden brown. Be careful not to scorch or burn it! When rice is browned, quickly stir in all vegetables.. Saute for 3 - 4 minutes, stirring often.

Meanwhile, return liquid to heat, bringing to boil. Add rice mixture; immediately reduce to simmer and cover. Simmer for 18 minutes until all liquid is absorbed. Fluff with fork.

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