Tuesday, 15 April 2008

• Perfect Mexican Rice

• 3 tablespoons olive oil
• 1 cup uncooked long-grain rice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 small to medium chopped onion
• 1 celery spear, chopped 
• 1 28-oz can whole tomatoes
• 1 small can green chillies
• 1 cup water

  Fry rice, onions, and celery over medium-high heat in olive oil until rice begins to brown.  Meanwhile, stir in seasonings.  Once rice is browned nicely, add tomatoes and water.  Bring to a boil, turn heat down to low, cover and simmer for 20-25 minutes or until rice is soft.  Allow to sit a few minutes, fluff with fork, serve.

• 12:55 PM
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