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.
Love Mexican rice! What a great idea to use tomato paste in place of the canned tomatoes...I bet it really brings out the flavor!
ReplyDeleteI hope you enjoy it!
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