Mexican Cilantro Rice
Good morning! We had one of our family favorite Mexican dinner’s last night: Pollo Loco (Mexican Chicken & Rice). The rice is SO flavorful and EASY. We love it as a side for any Mexican entree and especially stuffed into a big ole burrito. Give it a try and I guarantee, it will be your new GO TO Mexican rice!
Mexican Cilantro Rice
Ingredients
1/4 cup unsalted butter
2 cup uncooked long grain white rice
1 large onion
2 cup uncooked long grain white rice
1 large onion
3 cloves Garlic, chopped
1/2 tsp black pepper
4 cups Chicken Broth
1 (10 ounce) can diced tomatoes and green chilies, with juice
1 packet Ortega taco seasoning
1/2 tsp black pepper
4 cups Chicken Broth
1 (10 ounce) can diced tomatoes and green chilies, with juice
1 packet Ortega taco seasoning
Fresh Cilantro
Directions
Heat butter over medium heat in a large skillet with a lid. Add rice and onion and sauté until the rice is starting to brown. Add the garlic and cook stirring constantly for another minute.
Add Chicken Broth, Rotel, Taco seasoning and Black Pepper. Bring to a boil then cover and reduce heat to simmer for 30 minutes (stirring occasionally) or until the rice is cooked and the liquid is absorbed. Top with lots of fresh cilantro! Yum!
Directions
Heat butter over medium heat in a large skillet with a lid. Add rice and onion and sauté until the rice is starting to brown. Add the garlic and cook stirring constantly for another minute.
Add Chicken Broth, Rotel, Taco seasoning and Black Pepper. Bring to a boil then cover and reduce heat to simmer for 30 minutes (stirring occasionally) or until the rice is cooked and the liquid is absorbed. Top with lots of fresh cilantro! Yum!
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