Saturday, May 4, 2013

Mexican Rice


Cinco de Mayo is tomorrow and here's a recipe that I made in early celebration...of course accompanying margaritas are always a good thing.





Mexican Rice

2 cups chicken broth
1 cup white rice
1 tbsp butter
1 tsp olive oil
2 tbsp onions, diced
1 clove garlic, minced
1/4 cup tomato paste
1/2 tsp cumin
1 tbsp parsley
salt to taste

In a medium sized pot, place chicken broth, rice and butter. Bring to a boil, stir one time, cover and turn the heat down to simmer and leave for 20 minutes. Remove from heat after 20 minutes and keep covered for another 10 minutes. While you're waiting, in a small pan heat the olive oil and cook the onions until translucent. Add in the garlic and cook for another minute. Stir in tomato paste, cumin and parsley. Mix into cooked rice and add salt if necessary.