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Mexican Rice Recipe


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     Mexican Rice

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   15 minutes

1 cup Basmati or Texmati Rice
Chicken Broth, see recipe
1 Medium Onion, diced
1-2 Medium diced bell peppers, any color
2 Jalapenos or any hot pepper, diced
4oz Tomato Sauce
2 Cloves Garlic, minced
2 tbs Butter
Salt and Pepper

Using a medium to large sauce pan, that has a tight fitting lid, melt the butter over medium heat. Add the onions and sauté for about 3 minutes, add the garlic and continue to sauté for another 2 minutes. Next add the rice and brown it, stirring periodically for about 4-5 minutes. Add the bell peppers, hot peppers, chicken broth and tomato sauce. Stir. Cover and cook until the rice is fully cooked and the liquid is mostly absorbed.
Depending upon the brand of rice you will need 1 3/4 cups to 2 and 1/4 cups of chicken broth. Cook the rice according to the directions on the rice container. Note that brown rice takes around 45 minutes to cook where white rice is usually 15 to 20 minutes so read the container and plan accordingly.
You can use your favorite marinara sauce instead of tomato sauce for a more zesty taste. The later you add the hot peppers the hotter the rice will be. I usually stir the rice about halfway through the cooking time and add the hot peppers at that time. Depending upon how much heat you like in each bite is how large you dice the hot peppers. I dice mine pretty small.
Keep an eye on the rice, do not let it burn up. If the heat is too high you can very easily burn the rice. Resist taking off the lid; remove it only once midway to stir otherwise you will prolong the cooking time. Tomato sauce comes in an 8oz can, I usually freeze the leftovers in a snack size ziplock until needed again. NOTE- you can use a small can of hot peppers vrs fresh - home canned or 8oz from the store. NOTE- the type of rice does make a difference.
Serving Suggestions
This is an excellent side dish to tacos or any latino main dish.

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