Wednesday, August 3, 2011

Mexican Rice

pictured with all 4 veggie options and some cooked chicken. I also add a little salsa with the meat when I put in chicken.

1 c. rice
1 T oil
1/2 c. chopped onion
1 tsp. Knorr chicken and tomato seasoning (for soup)*
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin

vegetable options:
- frozen peas and grated carrot
- chopped green pepper and corn

Heat oil on medium and saute rice until light brown. Add onion and cook until softened. Add 2 c. water, seasonings, and choice of vegetables. Cover and bring to a boil for 5 minutes. Reduce heat to simmer for another 20-25 minutes.

*Alternate I've used for Knorr tomato seasoning: 1 cube chicken boullion and a packet of Sazon Goya con culantro y achiote or cilantro y tomate

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