Sunday, May 8, 2011

Easy mexican rice

This rice is a quick and easy side dish to any perfect mexican meal.

2 TBSP olive or vegetable oil
1 cup long grain white rice (uncooked)
2 cups chicken broth
1 small can tomato juice
salt and pepper
1 tbs minced garlic - the minced garlic in the jar works great for this

Heat oil in skillet. Add rice and minced garlic and stir frequently over medium high heat until lightly browned. Add chicken broth and tomato juice. Salt and pepper to taste. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid.While it is cooking shake the pot back and forth a few times without removing the lid.(It stirs the rice without having to take the lid off) Simmer/cook for about 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on for another 10-15 minutes.

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