Most Excellent Mexican Rice

CaliforniaJan's Note:

This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 large onion , chopped
• 4 tablespoons olive oil
• 2 garlic cloves , minced
• 2 cups long-grain rice
• 1 ½ cups tomatoes , peeled and finely chopped
• 4 cups beef consomme
• 1 ½ teaspoons cumin
• 1 pinch salt (to taste)

Directions:

1. In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
2. Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
3. Add the tomatoes, consomme, cumin and salt.
4. Bring the mixture to a boil over high heat.
5. Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.

Reviews

[AZPARZYCH]

Great flavor, went well with Slow Cooker Chicken Fajitas. I liked having the beef flavor in the rice; so used to using chicken stock to make rice. It had a Mexican flavor with the cumin, but I am glad it was not loaded down with chili powder. Made for Zaar Stars.

[CJAY]

I made this to go with fajitas tonight and we all liked it very much. It was made exactly as written with fresh on the vine tomatoes. I will use this recipe again! Thanks for sharing.

[Maito]

Great rice! I followed another reviewer and used 2 cans of tomatoes with 3 cups of broth. Portions are generous, served 10-12 as a side dish.