Mexican Style Rice

---

Print

With ImageWithout Image

Mexican Rice

Author: Keith Snow

Simple yet flavorful rice dish perfect on its own or used many other ways like stuffing a bell pepper or in a burrito.

Ingredients

• ●5 tablespoons butter
• ●1 tablespoon olive oil
• ●1 cup white onion, minced
• ●1 teaspoon garlic powder
• ●2 teaspoons kosher salt
• ●20 twists black pepper
• ●2 cups jasmine rice
• ●3 cups chicken stock
• ●One 15-ounce can petite diced tomatoes, drained
• ●1 teaspoon Harvest Eating Grilled Chicken seasoning
• ●1 teaspoon coriander
• ●1 tablespoon onion powder
• ●1/2 teaspoon Harvest Eating Northern Italian seasoning
• ●2 teaspoons freeze-dried chives OR large handful chopped fresh cilantro

Instructions

1. In a sauce pot with tightly fitting lid, add butter and oil. Melt butter over medium-high heat.
2. Add onions and garlic powder. Sauté for 5 minutes or until lightly browned, then season with
3. salt and pepper.
4. Add rice and stir constantly for about 10 minutes, until rice starts to brown.
5. Drain can of tomatoes into large measuring cup, then top up with chicken stock for a total of 3 cups of liquid. Pour into pot with other ingredients.
6. Add tomatoes and all seasonings to pot, including more salt and pepper. Stir well and cover. Reduce heat to very low, cook 17 minutes, and turn off heat
7. Mix in freeze-dried chives or chopped cilantro, then flake rice with fork.
8. Cover and let stand 10-15 minutes before serving.