Saturday, August 20, 2011

Mexi Meal

Tonight I did not want to cook. I decided to take the easy route and use last nights leftovers. Last night we had caramelized onion and chicken quesadillas and Mexican rice. It was delightful. I have never made Mexican rice before but it had a ton of flavor and I was pleasantly surprised with how simple it was.

Mexican Rice
  • 1 (15 ounce) can stewed tomatoes
  • 1 1/2 cups chicken stock
  • 1 1/4 cups rice
  • 1 tablespoon butter or margarine
  • 2 teaspoons chili powder
  • 3/4 teaspoon oregano
  • 1/2 teaspoon garlic salt 
  • 1 teaspoon cumin
    Before I started cooking I processed my tomatoes in the blender so the tomatoes weren't so chunky. If you want chunks all means, chunk that rice up. In a medium saucepan combine all ingredients and bring to a boil. Cover and simmer 25 minutes or until rice is done. If you want the rice to be more sticky then do not take the lid off during the entire 25 minutes. I am impatient, I took the lid off numerous times and gave it a quick stir. I put a sprinkle of cheese on top to spruce it up. Its delightful. 

    What was left was some tomatillo and regular salsa, home made guacamole and the leftover Mexican rice. Lets just add some chips and call it good (: Done & Done! 

    P.s Please note that I eat whatever I want on Saturdays (within reason and my guilt meter). Thus, the reason I eat like this today (:

    1 comment:

    Jan DeGiulio said...

    Can you come and cook for me? You make such yummy wonderful things!