Saturday, March 27, 2010

Day 86: Easy Mexican Rice

Day 86.

I like to make this rice as a side for tacos, fajitas or any other type of Mexican-influenced food. It takes a little while to make, but most of the time is taken baking this in the oven, so it isn't a dish you have to babysit.

Here's what you'll need.
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2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon cumin
1 cup uncooked white rice
1 3/4 cups chicken broth
1/4 cup tomato paste

Preheat oven to 350*

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Heat the oil in a pan, and add in the garlic, stirring until fragrant.

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Add the cumin and chili powder and cook for just about 30 seconds.

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Add the chicken stock, rice and tomato paste.

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Bring that to a boil.

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Transfer to a 1 quart oven-proof dish.

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Cover with a lid or aluminum foil.

Bake at 350* for 35-40 minutes, or until rice is tender and liquid is absorbed.

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Fluff with a fork before serving.

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