I have tried making Mexican tomato rice on the stove stop and oin the rice cooker but it never turned out like the restaurant style. I finally made it in the ove and the results were spectacularly delicious.
Baked Mexican Rice
Ingredients:
- 1½ cups white, uncooked
- 3 cups chicken broth
- 1 cup crushed tomatoes
- 1/4 cup each of finely chopped onion, carrots, frozen corn thawed
- 1 large clove of garlic, finely chopped or crushed
- 2 tablespoons oil
- 1/2 teaspoon cumin
- 1/2 - 3/4 teaspoon salt
Preheat oven to 350 degrees.
In a 9x9 pan, combine all ingredients and stir until everything is evenly distributed.
Cover tightly with foil.
Place carefully in oven and bake for 50 minutes to 1 hour.
Remove from oven and leave covered until ready to serve.
Onions and garlic may settle on the top. Fluff with a fork to mix them evenly into rice.
Enjoy with your favorite Mexican sides
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