Friday, November 2, 2012

Restaurant Style Mexican Rice

Hi there! I hope everyone had a good week and a fun Halloween. My daughter was only 4 months old last Halloween so we didn't take her out, but we did this year and we had a great time. She is obsessed with TinkerBell so that's who she went as :) We were all tuckered out when we got home, it sure wasn't like it was when my husband and I were kids lol. Moving on to this delicious rice..whenever we go out to eat Tex-Mex the rice is one of my favorite parts. It's so simple but so good. This is the closest homemade version I have found and I definitely will be serving it whenever we have Mexican night at home. It's so easy and worth a try, you can also add anything to it that you would like. It would be a great base for Spanish rice that you could add ground beef, peppers & onions to. Enjoy!

1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Cup Long Grain White Rice
2 Cups Chicken Broth
1/2 Cup plus 2 Tablespoons Tomato Juice
Salt & Pepper, to taste

In a skillet with the heat on medium high, add your butter and olive oil. Pour in your rice and stir it continuously until it starts to turn light golden brown. Once you have achieved that, pour in your chicken broth and tomato juice then season with salt & pepper and mix everything together. Cover your pan and reduce heat and simmer for 15-20 minutes or until all of the liquid has been absorbed. Once finished, check for seasonings and sprinkle in some additional salt or pepper, if needed. Serve.

Recipe Adapted from Your Home Based Mom

My baby girl and I, Halloween 2012 :)

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1 comment:

  1. It's very simple to use but it also has limited functions and features - you can only cook rice and keep it warm for a short period of time. Best Rice Cooker


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