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Mexican Rice

October 22, 2009

I’ve been delinquent in talking about the Mexican feast Haley and I made for friends who were in town for a wedding.  We had a taco party with carnitas and chicken, and rice and black beans, plus lots of toppings.  And it was delicious.  I’m going to share the black bean and rice recipes with you, but both are stolen shamelessly from Homesick Texan with no changes.  The Mexican rice was particularly good and just like the good kind you find in Mexican restaurants.  It keeps well too, and the flavor was almost better after a few days.  Sorry, no pictures, because we just dug right in.  I should also note I made the rice in a rice cooker and it worked great.  Just place the rice, chicken stock and butter in the rice cooker and cook.  Then saute your onions and garlic in a pan and follow the rest of the recipe.  Serves 4-6.


1 cup rice, rinsed

2 cups chicken broth

1 T butter

1 T olive oil

1 small onion, diced

4 cloves garlic, minced

1/4 c tomato paste

1 T lime juice

1/2 c  cilantro, minced

1 T cumin (You can use less if you prefer, I just like the flavor.)

Salt to taste

Place rice, chicken broth and butter into a rice cooker and cook.  Or, place in a pot, bring to a boil on high, stir once and cover.  Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.

Meanwhile cook onions in oil in a skillet for 10 minutes or until just beginning to brown.  Add the garlic and cook for one minute.  Stir in tomato paste and cumin and cook for one minute.  Mix in the cooked rice, lime juice and cilantro, and season to taste.

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