Sunday, 28 October 2012

Cheesy mexican rice

1 onion, diced
1 cup long grain rice

1 can Rotelle tomatoes, undrained

2 cups vegetable or chicken broth

2 tbsp olive oil


shredded cheese - cheddar or Monterrey jack

Heat oil on skillet or sauce pan over medium high heat.  Stir in onion and cook until translucent.  Add rice and stir frequently for 2-4 minute so grains don't burn.  Add tomatoes and mix to combine with rice.  Slowly add in broth and bring to a boil.  

Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan.  Remove from heat, add salt for taste and fluff with a fork.  
Let rice cool down for at least 5 minutes before serving.   Serve warm in individual bowls and drizzle with cheese on top so it melts.
Serves 4. 

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