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Ingredients
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1 to 2 tablespoons vegetable oil.
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1 cup long-grain rice
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1 small onion, diced
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3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
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3 cloves garlic, chopped
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2 cups chicken broth
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1 tomato, peeled and chopped
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1 cup whole kernel corn
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Salt to taste
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½ cup Mexican queso fresco
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Garnish: Chopped fresh cilantro
Instructions
In a heavy skillet, heat the oil over a medium hot heat and saute the rice, onion, chile, and garlic until the onions are soft and the rice turns opaque.
Bring the broth to a boil, add the rice mixture and bring back to a boil. Reduce the heat and stir in the tomato, corn, and salt. Cover and simmer for 15 to 20 minutes or until the rice is done.
Remove the rice from the heat and stir in the cheese. Put the rice in a bowl, garnish with the cilantro, and serve.
| Servings |
| 4 |
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This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green. You can also vary the vegetables and either add or substitute peas, carrots and even chopped green beans for a different appearing and tasting rice dish. Queso fresco is a soft, crumbly Mexican cheese. If you can’t find it locally, a mild feta is a good substitute.
Ingredients
InstructionsIn a heavy skillet, heat the oil over a medium hot heat and saute the rice, onion, chile, and garlic until the onions are soft and the rice turns opaque. Bring the broth to a boil, add the rice mixture and bring back to a boil. Reduce the heat and stir in the tomato, corn, and salt. Cover and simmer for 15 to 20 minutes or until the rice is done. Remove the rice from the heat and stir in the cheese. Put the rice in a bowl, garnish with the cilantro, and serve.
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- 1-2 tbsp vegetable oil
- 1 cup long grain rice
- 1 small onion diced
- 3 roasted New Mexico chiles peeled, stems and seeds removed, chopped
- 3 cloves of garlic chopped
- 2 cups chicken broth
- 1 tomato peeled and chopped
- 1 cup whole kernel corn
- salt to taste
- 1/2 cup Mexican queso fresco
- In a heavy skillet, heat the oil over a medium hot heat and saute the rice, onion, chile, and garlic until the onions are soft and the rice turns opaque.
- Bring the broth to a boil, add the rice mixture and bring back to a boil. Reduce the heat and stir in the tomato, corn, and salt. Cover and simmer for 15 to 20 minutes or until the rice is done.
- Remove the rice from the heat and stir in the cheese. Put the rice in a bowl, garnish with the cilantro, and serve.
