Mexican Rice
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Traditional Mexican Rice. Perfect as a stand alone or a side dish
Ingredients
  • 1 cup long grain white rice
  • 1½ cups chicken stock (or vegetable) boiling
  • ½ lbs chorizo, cooked, drained, and patted with a paper towel to remove excess oil
  • 1 can fire roasted tomatoes, diced
  • 1 jalapeno (or ½ Anaheim) finely diced
  • 1 medium onion, chopped
  • 2 tbs oil (higher smoke point like canola or safflower)
Instructions
  1. Cook the chorizo in a small pan. Fully drain and pat down with a paper towel to remove excess oil
  2. Place rice and oil in a large skillet over medium heat
  3. Stir rice to coat and "toast" rice in pan until the rice turns a deep, golden brown. Stir constantly as the rice will burn. 10-15 minutes depending on the heat and pan
  4. Add onion and pepper and sautéed until onion starts to go translucent
  5. Add chorizo and tomatoes and stir
  6. Pour in the hot broth and stir to incorporate.
  7. Cover and reduce heat to medium low to simmer rice. Cook for 15 minutes
  8. This makes three very health servings. This rice dish holds and reheats well.
Recipe by Right Size Life at https://rightsizelife.com/rice-two-ways/