Tuesday, January 10, 2012

Mexican rice

This doesn't really follow any particular recipe, so I don't know whether it truly resembles any Mexican-style rice dish. Nevertheless, I thought it tasted amazing. I think I could have eaten the entire potful in one sitting. And I'm not a fan of plain rice.

1 cup parboiled rice
2.25 cup chicken broth
1 small yellow onion
1 garlic clove
0.5 cup cherry tomatoes
1 tsp chilli powder
0.25 tsp cumin
2 tbsp vegetable oil
0.5 tbsp starch
salt to taste

Add the oil, onions and rice to a pot. Sautee until rice is very lightly browned. Add the garlic and cook for 30 seconds.

Add the broth, tomatoes and spices. Bring to a boil and simmer until the rice is cooked. Sprinkle in starch if you like the rice a little sticky.

Season with salt and serve.

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