I have been on a quest for a while to find a good recipe for easy Mexican Rice. I want it to be like the kind you get in a Mexican restaurant. A friend told me she was told by someone you make a mixture in you blender of tomatoes, onion, and jalepeno then add it to the rice while it cooks. This seemed like too much work to me and a little more costly with all of the tomatoes you would need. However, It would work great if I had a garden.
I have also tried other recipes using jared salsa. This just wasn’t what I wanted. I didn’t want any chunks of anything in my rice. I just want rice with the golden red color to it with the right amount of flavor. Well, I finally found THE ONE! It was all that I expected and it is a great “cantry”recipe. Canned foods help make homemade easy!
I love that I can grab a can of tomato sauce and 2 cans of chicken broth from my “cantry” to get this recipe done. A well-stock pantry – your “cantry”- helps you make hearty, flavorful, nutritious recipes you can feel good about, anytime.
This recipe makes enough to serve 8. So you can half the recipe if needed, but why do that? You can freeze the extra rice for another time. Then just reheat. Even easier! Or use the leftovers for another meal. I have used it inside burritos also and the family loved it.
- 6 Tbsp. vegetable oil
- 2 cups long grain rice, uncooked
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp cumin
- 1 (8 oz) can Muir Glen tomato sauce (or 1 cup)
- 2 (14 oz) cans chicken broth (or 3 1/2 cups)
- 3 Tbsp. finely chopped fresh cilantro or 1 Tbsp dried cilantro
- Add oil to a large saucepan. Cook over medium until hot.
- Add the rice to the oil and cook while stirring until rice begins to lightly brown.
- Mix in the garlic, salt, and cumin to the rice and cook for about 30 seconds or until fragrant.
- Mix in the tomato sauce, chicken broth, and cilantro with the rice.
- Bring the mixture to a boil then reduce to a simmer and cover.
- Simmer for 20 to 25 minutes until liquid is absorbed and rice is tender.
- Remove from heat and fluff with a fork. Serves 8.
Recipe adapted from Favorite Family Recipes.
Disclosure: I am a Canbassador for Cans Get You Cooking and this post is sponsored. For more information about how you can get cooking with cans visit: www.CansGetYouCooking.com,Facebook, Twitter, Pinterest, or Tumblr. You can also check out Cans Make the Meal with Kelsey Nixon on https://bit.ly/1jqGAjs.