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Wednesday, June 16, 2010

RO*TEL Mexican Rice


This is our new favorite Mexican rice. It is made with RO*TEL and packs some heat.  We both LOVED the rice and mixed our black beans in with it.  It stole the show from our Tequila-Lime chicken.  This is our new "go-to" Mexican rice recipe.   

Mexican Rice
adapted from blogchef.net
(Printable Recipe)

2 tablespoons vegetable oil
1 cup uncooked white rice
1 Tbsp dry minced onion
1/4 tsp black pepper
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies, pulsed in food processor
2 teaspoons chili powder
1 teaspoon salt

Heat vegetable oil over medium heat in a medium pan or skillet. Add rice and sauté until the rice is browned.

Add chicken broth,  tomatoes and green chilies, chili powder, minced onion, salt and pepper. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.



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8 comments:

  1. I looking for a Mexican Rice recipe and this sure sounds easy and looks delicious. I like using Retel and we'll try it soon.

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  2. I love Mexican Rice. It disappoints me when some Mexican Restaurants will just use instant or frozen (you can always tell the difference) Your recipe is a keeper. I have to try it this weekend, hubby loves Mexican dishes.

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  3. I would be all over that, but I'd have to make it just for myself. My girlfriend won't eat anything mixture of rice and tomatoes. Heh.

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  4. It looks perfect and delicious!! I think that the Rotel tomatoes are a perfect addition for Red Rice, Spanish Rice or Mexican rice!

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  5. We love Mexican rice. Definitely gonna give this a try. I like that the tomatoes are pulverized. I'm not especially fond of tomatoes but like what they add to a dish.
    ~ingrid

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  7. This was great and SO easy. Thanks for the recipe.

    ~ Jennifer

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