Tuesday, July 2, 2013

Mexican Rice



This recipe comes from Recipe and is really good and simple but it makes a lot of rice.
3  tablespoons  butter
1  small  onion, chopped
1  clove  garlic, minced
1 1/2  cups  long-grain rice, uncooked
1  can  (15-ounce) whole-kernel corn, drained
2  cans  (10-ounce) diced tomatoes with green chilies
2  cans  (14.5-ounce) chicken broth
1  teaspoon  ground cumin
1/2  teaspoon  salt
1  cup  (4 ounces) Monterey Jack cheese, grated

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese

Bake, uncovered, for 15 minutes.

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