Recently I saw an episode of the Pioneer Woman's show on Food Network. She made a delicious looking Mexican rice. I decided to make it the other night, with a few changes (more onion, added jalepeno, removed the turmeric and incorporated cheese throughout, not just on top). It was a hit!
Here's the recipe, along with my changes. I hope you enjoy it! I made it as a side dish to these enchiladas.
Mexican Rice
Adapted slightly from the Pioneer Woman
Ingredients:
2 T canola oil
3 cloves garlic, minced
1 jalepeno, seeded and minced
1.5 yellow onions, finely chopped
4 cups long grain white rice
2 14.5 ounce cans diced tomatos
1 10 ounce can mild Rotel
1 t cumin
1 t salt
1 t black pepper
1/2 t cayenne pepper
6-8 c chicken broth
2 cups grated cheddar cheese
Fresh cilantro to top with
Directions:
Preheat oven to 350 degrees.
Heat oil in dutch oven or other oven safe pan and add the onions, jalepeno and garlic. Cook about 6-8 min's, until softened. Reduce heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat about 3 min's.
Next, add diced tomatos, Rotel, cumin, salt, pepper and cayenne. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil and then reduce heat to low. Cover and simmer until the rice isnot quite done, 10-15 minutes.
Stir in 1 cup of cheese and then top with remaining cheese and bake with the lid off until the cheese is melted and the rice is fully cooked, about 15-20 minutes. Serve with chopped cilantro.
Ingredients:
2 T canola oil
3 cloves garlic, minced
1 jalepeno, seeded and minced
1.5 yellow onions, finely chopped
4 cups long grain white rice
2 14.5 ounce cans diced tomatos
1 10 ounce can mild Rotel
1 t cumin
1 t salt
1 t black pepper
1/2 t cayenne pepper
6-8 c chicken broth
2 cups grated cheddar cheese
Fresh cilantro to top with
Directions:
Preheat oven to 350 degrees.
Heat oil in dutch oven or other oven safe pan and add the onions, jalepeno and garlic. Cook about 6-8 min's, until softened. Reduce heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat about 3 min's.
Next, add diced tomatos, Rotel, cumin, salt, pepper and cayenne. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil and then reduce heat to low. Cover and simmer until the rice isnot quite done, 10-15 minutes.
Stir in 1 cup of cheese and then top with remaining cheese and bake with the lid off until the cheese is melted and the rice is fully cooked, about 15-20 minutes. Serve with chopped cilantro.
