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Thursday, June 3, 2010

Salsa Mexican Rice

Mexican rice is so flavorful and delicious it could be a meal all on its own but I usually pair it with beans or with any Mexican dish. This is a great chance to hide veggies from picky eaters.

2 cups white rice
3 cups chicken broth
2 tablespoons salsa
1 1/2 teaspoons cumin powder
Salt to taste
1 cup chopped onion
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 cup frozen peas and chopped carrots, thawed (optional)

1. Heat oil to medium high heat in a medium sauce pan, add rice and cook for 3 minutes.

2. Add onion and garlic cook until onion is tender then add the salsa, salt, and broth, and frozen veggies, bring to a boil.

3. Cover reduce heat to simmer cook for 20 minutes. Fluff with fork serve hot.

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