Sunday, March 20, 2011

Cookish: Side Dish

Mexican Rice
I in no way claim this is authentic, but it's pretty yummy and seems somewhat similar to the rice you'd get in a Mexican restaurant.

butter or oil
1 cup long-grain rice
1 packet Goya Sazon con achiote y cilantro
1/4 tsp cumin
1/4 tsp chili powder
1 carrot, peeled and sliced
3/4 cup chicken broth
3 tbs tomato sauce or crushed tomatoes
1 bay leaf
1/2 cup frozen peas

Put enough oil/butter into a saucepan to coat the bottom. Add in the rice and seasonings and toast over medium-high heat for a few minutes Add the carrot, chicken broth, tomato, bay leaf and peas. Cover and bring to a boil. Turn down to low and simmer for 20 minutes. If it is still a little liquidy, put a dishtowel between the pot lid and the pot and let sit, covered, off the heat for 5 minutes or until ready to serve. Fluff with a fork.

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