Menu Suggestions:
Sour Cream Chicken Enchiladas
Smoky Black Beans
Sour Cream Chicken Enchiladas
Smoky Black Beans
| Mexican Rice |
Serves: 4
Ingredients
- 2 tbsp canola oil
- 1 cup white rice
- 1/2 cup onions — finely chopped
- 1 tsp garlic — minced
- 1/4 cup red bell pepper — diced
- 1/2 cup frozen whole kernel corn
- 1/4 cup tomato paste
- 2 tsp chili powder
- 1 tsp salt
- 2 cup chicken broth
Instructions
- Heat oil in saucepan over moderate heat until almost smoking. Add rice and saute until grains are golden brown, stirring constantly.
- Stir in onion, garlic, corn and red bell pepper. Saute 1 minute.
- Add tomato paste, chili powder, and salt. Saute another minute.
- Pour rice mixture and chicken broth into a medium sauce pan, season with salt and cook on low, covered for about 20 minutes. (Can also be cooked in a rice cooker)
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