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Categories:
long grain white rice chicken broth tomato sauce whole kernel corn garlic onion jalapeno chiles salt chili powder ground cumin oil
Viewed: 9 - Published at: 3 years agoIngredients
- 3 cups long grain white rice
- 3 cups chicken broth (water and chicken bullion will work also)
- two 8 oz cans of el pato tomato sauce (or regular tomato sauce if El Pato is unavailable)
- one 14 . 5 oz can whole kernel corn
- 3 tablespoons minced garlic
- 1 medium onion, diced
- 3 -5 jalapeno chiles, minced (depending on desired heat level, WITH seeds)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 tablespoons oil
Method
- Chop onion and mince jalapeno ahead of time.
- Heat oil in an 8 quart pot over med hi heat.
- Add rice and stir frequently until some of the grains turn golden color (about 5 minutes).
- when rice is beginning to turn golden, add chiles and onion and stir frequently for an additional 2 minutes.
- Add garlic and dry spices and stir for an additional minute.
- Add broth, tomato sauce and corn (undrained) and stir until mixed.
- Bring to a low boil in uncovered pot, stirring several times as it reaches a boil.
- Cover pot and turn heat to low, then let it cook for 22 minutes.
- Fluff rice and check and make sure it is done, if not, let cook an additional few minutes.
- Serve with just about any Mexican dish.
