As a native Charlestonian, rice has always been our main sustainable staple for most of our dishes. As we come to the close of celebrating National Rice Month, we honor our U.S. rice farmers by featuring this tiny grain in a recipe for Easy Mexican Rice courtesy of Food.com. What’s your favorite rice dish? Bon Appetit!
Easy Mexican Rice
Ready in 25 minutes
1⁄4-1⁄3 cup finely chopped onion
2 -3 tablespoons olive oil (or bacon drippings)
1 1⁄4 cups parboiled long-grain rice
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1⁄4 teaspoon cumin
1⁄4 teaspoon garlic powder
1⁄2 teaspoon salt
– Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
– Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
– Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.
Be sure to check out the National Rice Month Scholarship Contest sponsored by Think Rice. Entries must be received by October 31, 2017. For more information about this contest, click here for further details.