Thursday, July 7, 2011

Fiesta Rice

Hi there.

You've been waiting with baited breath for me to post this haven't you?  Ever since I told you it was coming when I shared Chicken Enchiladas II with you.

I know.

And here it is.

I have Pioneer Woman to thank for this.  My recipe is inspired by her rice.

It's the best Mexican rice I've ever had.

You must make it with the Chicken Enchiladas from yesterday.

It's a requirement.

Start with an onion.  Saute it in some olive oil.  If you want to see what this process looks like, look at Chicken Enchiladas II from yesterday.  Because I have a house to pack and don't have time to post it again.

And add some garlic. 


Okay, now that we have lots of flavor going on with the onions and garlic, add in some rice.  Remember to use the real stuff.  Stir the rice around so it gets mixed in with the garlic and onions. 
Now we're ready to add the rest of the ingredients.

Rotel!  Yum.  Did you know that some people are unaware that Rotel even exists?  I know.  It's so sad.  I'm doing what I can to spread the word.

And here's the secret: don't drain either can of tomatoes.  The juice gets into the rice when it cooks and turns it this great pinkish color.  And adds awesome flavor.  The Rotel is spicy but not too spicy.  Just the right amount.  Trust me.

Stir in some chicken stock, cumin, and salt and pepper.

Bring it to a boil, put the lid on, and let it simmer for about 20-25 minutes.

When the rice is cooked through and the liquid is absorbed, chop some cilantro.


And toss it in!  Lastly, squeeze a lime over the rice.

And when you serve this with Chicken Enchiladas II, make sure you spill some of the Mexican Gravy on top of the rice.  I'm a die-hard-don't-let-my-food-touch person, but this is one exception.  Turkey, mashed potatoes, and dressing is the only other exception to my rule that I can think of.

Fiesta Rice
Adapted from Pioneer Woman

1 large sweet onion, chopped
1 T olive oil
4 cloves garlic, minced
2 cups long-grain white rice
2 1/2 cups chicken stock
15 oz. can diced tomatoes
10 oz. can Rotel
1 tsp salt
1 T cumin
1/2 tsp pepper
1/4 cup chopped cilantro
Juice of one lime

In a large skillet, heat the olive oil and saute the onion for about 8-10 minutes until soft.  Add the garlic and cook for another minute.  Stir in the rice.  Add the tomatoes with the juice, chicken stock, salt, pepper and cumin.  Bring to a boil, cover, and reduce the heat to medium-low.  Simmer for about 20-25 minutes until the rice is tender and the liquid is absorbed.  Stir in the cilantro and lime juice right before serving.

3 comments:

Bethany said...

Now I know what we'll be eating this weekend. Chicken Enchiladas 2 & this rice.

Thanks for posting before I go to the grocery store. :) How kind of you!

mkkiki neel said...

i could not find a place to print any of your recipes i would love to try many of them is there something i have missed as far as a print option?

Elizabeth said...

I don't have a print option on my site yet! I've considered adding one...guess I'll get on that. :) You can always copy and paste the recipe itself into a Word document then print from there until I get my act together. Thanks for coming by!