Juanita's Mexican Rice
This recipe was given to me by my next door neighbor years ago when we were both much younger and ate a lot of chilies and hot peppers. I still enjoy it just a more toned down version.
Juanita's Mexican Rice
1 1/2 cups raw white rice
4 1/2 cups chicken broth
(or 5 bouillon cubes dissolved in 4 1/2 cups water)
2 Tbsp olive oil
1 small can tomato paste
1 small onion, diced
1 tsp cumin
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
Cilantro, chopped (opt)
In a large frying pan, brown rice with the olive oil. Add onion and garlic; saute for two minutes. Stir in tomato paste and add broth. Stir in chipotle pepper and cumin; bring to a simmer. Reduce heat to low. Cover and cook for 25 minutes or until liquid is absorbed. Season with salt/pepper to taste. Sprinkle with cilantro if desired. Serve warm.
__________________
I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
|