Monday, January 6, 2014

mexican confetti rice

I made diego chicken last night, one of our favorites and needed some rice to go with it so made this and it was fantastic (my husband asked if it was called dora rice).  Now I have two favorite Mexican rices- cilantro lime and this confetti rice.

mexican confetti rice (pass the peas, please)
1 teaspoon olive oil
1 cup dry brown basmati rice (yes basmati- I buy it in bulk so I use it for everything- love the flavor)
2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon salt
1 heaping teaspoon minced garlic
1/2 cup minced onion
1/2 cup minced green bell pepper
1/2 cup minced fresh tomatoes
1/2 cup minced carrots
1/2 cup tomato sauce

In a large saucepan with a lid, heat olive oil.  Add onion, bell peppers, tomatoes and carrots until tender.  Add salt, cumin, garlic, rice and broth.  Bring to a boil.  Cover and let simmer until rice is done (depends on the kind of rice you use).  Should you choose to use a different kind of rice, use the amount of rice and water the recipe calls for.  When rice is done, stir in tomato sauce and serve.  It's delicious with a dallop of fat free sour cream on top.

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