Best Ever Mexican Rice

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Mexican Rice that is full of vegetables, garlic, chili powder, cumin and tomatoes.

Cod with Cilantro Vinaigrette

Mexican Rice

I always hate to say the words best ever but to me this is the best Mexican rice I have ever had. This is full of vegetables with just a hint of garlic, cumin and chili powder. Once you make this rice you will never be the same eating the rice usually served at Mexican restaurants.

Last week I had one of the best weeks ever also at least as far as getting to see wildlife is concerned. First I got to see a baby owl out in the wild right before it learned to fly with it’s mama, an alligator across the lake from me, a pair of black swans for a couple of days too. It had been so long my camera had been used for anything but food I am surprised it worked. So even thought it has nothing to do with food I am going to share a few photos with you.

This is a baby Bard Owl and his mama owls3

swans2

 

alligator-2

He was the biggest surprise of all, he hung around for a couple of days sunbathing across the lake. I also had a big bird fly by with a 8 inch fish in his claws and a snake. I was hoping the swans would stay but they moved on. The first day I fed them bread and then learned it isn’t the best for them so the next day we did romaine and they loved it.

Best Ever Mexican Rice
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Serves: Serves 4
 
Mexican Rice that is full of vegetables, garlic, chili powder, cumin and tomatoes.
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup onion, diced
  • 1½ cups Uncle Ben's Rice
  • 1½ cups chicken broth
  • 1 15 oz. can petit diced tomatoes
  • 1 cup water
  • 1 cup corn kernels
  • 1 cup diced carrots
  • ¾ cup frozen peas
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • salt and black pepper, to taste
Instructions
  1. Saute garlic with olive oil in a sauté pan for 1 minute. Add the onions and stir until they start to turn translucent, about 3 minutes.
  2. Stir in the rice. Cook over medium heat until the rice starts to brown.
  3. Add the chicken broth, tomatoes and ½ of the water. Stir in the spices. Cover. Cook for 10 minutes over medium heat. Add the carrots and corn. If more water is needed add it. Cook another 5 minutes.
  4. Add the peas. Remove from heat and leave covered until ready to serve.

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Comments

    • says

      I had to share the critter pics, it was such a fun week because of all of them. The swans now come to my dock to be fed! They love romaine lettuce.

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