Saturday, May 17, 2008

Lori's Mexican Rice

4 T salad oil
2 T butter
2 cups long grain white rice
1 large onion, chopped
2 cloved garlic, minced
1 small can diced green chiles
1 can petite diced tomatoes
4 cups regular strength chicken broth
1 bag frozen corn
1/4 cup firmly packed chopped fresh cilantro

Heat oil and butter in a 4-6 quart pan over medium high heat. When butter is melted, add rice and cook, stirring, until lightly browned (about 3 minutes). Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes.. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender (25-30 minutes). With about 10-15 minutes to go, add frozen corn. Remove from heat and stir in fresh cilantro. Makes 6-8 servings.

1 comment:

i'm kelly said...

oh! this would have been perfect with tonight's dinner. i'll have to remember it.

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