Mexican Rice...

I decided to try and make my own Mexican Rice because I just don't like the boxed or bag stuff. I think it has way too much salt in it. I saw this recipe on Pioneer Woman and knew I would love it because it has Rotel in it. I don't know if you are familiar with Rotel, but in my family it is very important. Every year on Christmas Eve we mix a can of Rotel with a slab of Velveeta, mmmm it is SUCH a delicious treat. Rotel can be used in a bunch of different things  other than nacho cheese - I put it in corn muffins, guacamole or you could also use it in omelettes. Basically, if you aren't familiar with Rotel, now is the time. In Massachusetts, it is slightly hard to find it -  but it usually is stuffed in the canned tomato section of the grocery store on the very top shelf where no one notices it. 

Prep Time: 10 minutes

Cook Time: ~15 minutes depending on how fast the rice absorbs the liquids 

Ok, now the rice... Here is the recipe:

Ingredients

2 Tablespoons Canola Oil

½ whole Large Onion, Chopped

3 cloves Garlic, Minced

2 cups Long Grain Rice (I used brown rice, to attempt to be a little healthier) 

1 can Rotel (10 Ounce)

1 can Whole Tomatoes (14.5 Ounce)

2 cups Low Sodium Chicken Broth (more If Needed)

1 teaspoon Cumin (more To Taste)

1 teaspoon Kosher Salt

Fresh Cilantro, Chopped

Preparation Instructions

1.  Heat oil in a large skillet. 

2.   2.  Add onions and garlic, then cook for 3 to 4 minutes. 

3.   3.   Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. 

4.   4.  Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. 

5.   5.  Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

(Note: if you aren't draining the Ro-tel or tomatoes then be sure to add less broth. I thought I would enjoy the flavors of the tomatoes and Rotel more than the chicken broth so I went ahead and used those juices. I didn't reduce the amount of broth and it was a little bit too much liquid. I just bumped up the heat and had to cook the rice a little bit longer to get it absorbed. I think you'd be better off adding about 1 1/2 cups of broth instead of 2 c. if you are not draining the liquids)

I skipped the cilantro topping, I guess I am just one of those people who isn't crazy about cilantro in large quantities and its another thing that always goes to waste. Overall, I thought this was a great side dish for the enchiladas and I will definitely be making it again in the future! 

P.S. I highly recommend Pioneer Woman's blog. She is amazing! Try the cinnamon rolls, you won't regret it.