May 4, 2012

Cindy's Mexican Rice

This was the most delicious, flavorful rice I think I've had. I've tried mixes and various recipes but they just didn't taste good. You have got to give this recipe a go.

2 tbsp of coconut oil
4 cups of rice
4 tbsp tomato bouillon crumbles
2 tsp cumin
2 tsp black pepper
4 tbsp minced jarred garlic
big handful of cilantro
6 cups of chicken stock or water & add 4 tbsp chicken crumbles

Melt the oil in your pot. Add the rice and lightly brown it. We cooked this on med-high heat.
Add the chicken stock, bouillon, cumin, black pepper, garlic, cilantro. Cover, reduce the heat to medium and let it cook until the water has evaporated. I can't remember how long this took, maybe 30 minutes to 1 hour.
Check the rice for tenderness and if you need to add more stock.
We ate this with shredded cheese and sour cream and refried beans and salsa all mixed together on a tortilla or with tortilla chips. It was awesome!

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