Thursday, September 19, 2013

Mexican Rice

 In my search for perfect mexican rice, of course grabbing the Rice-a-Roni version was an option - but no, I found a home made mexican rice recipe... which I changed up.. as I usually do..  I like to give things my own Mrs. Scales flavor.. and usually it turns our flavorful and yummy.    Here goes.. the recipe originally from but changed and modified by moi..

  • 2 tablespoons butter
  • 1 1/2 cups long-grain rice
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 clove garlic, minced
  • 2 cups water
  • 1 can Rotel (original or spicy)
  • 1 teaspoons chili powder
  • 1 teaspoon salt
  • 1 cup shredded Cheddar
  • 1 tsp olive oil

  • Directions

    In a large saucepan, melt the butter over medium heat. Add the rice, onion powder, garlic powder, and minced garlic. Cook until the rice is browned. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and olive oil and transfer to a serving bowl.

    Serve with Chimichangas (pictured below) or Enchiladas... or pretty much any mexican dish.  :)


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