Mexican Rice
Recipe: Mexican Rice
From: Rick Bayless, Mexican Everyday
Serves: 4-6
1-1/2 c. rice (medium-grain is best, if you have it)
1-1/2 Tbsp. olive or vegetable oil
1 c. bottled salsa
1 c. chicken broth
1/2 tsp. salt
1-1/2 c. frozen green peas
Heat oven to 350 degrees. In an oven-proof lidded saucepan, saute rice in oil over medium-high heat for 4-5 minutes, stirring often, until some of the grains have turned white. Stir in salsa, broth, and salt, and bring to a full rolling boil. Cover and put in oven. Bake for 20 minutes. Remove from oven, pour frozen peas on top, cover again and bake another 5 minutes. Remove from oven and let sit, covered, 5 more minutes. Stir peas into rice and serve.
Note:
This is really, really simple and good as a side dish with any Mexican-type main dish.
From: Rick Bayless, Mexican Everyday
Serves: 4-6
1-1/2 c. rice (medium-grain is best, if you have it)
1-1/2 Tbsp. olive or vegetable oil
1 c. bottled salsa
1 c. chicken broth
1/2 tsp. salt
1-1/2 c. frozen green peas
Heat oven to 350 degrees. In an oven-proof lidded saucepan, saute rice in oil over medium-high heat for 4-5 minutes, stirring often, until some of the grains have turned white. Stir in salsa, broth, and salt, and bring to a full rolling boil. Cover and put in oven. Bake for 20 minutes. Remove from oven, pour frozen peas on top, cover again and bake another 5 minutes. Remove from oven and let sit, covered, 5 more minutes. Stir peas into rice and serve.
Note:
This is really, really simple and good as a side dish with any Mexican-type main dish.