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We served this Mexican rice with our Mexican chicken, and it was great. Feel free to add some chili powder if you like spicier rice.
Mexican Rice
1 1/2 tsp vegetable oil
1/2 small onion, diced
2/3 cup uncooked long-grain rice
1/2 tsp cumin
1/2 tsp chili powder
1 (10 oz) can Rotel tomatoes and green chiles, NOT drained
1 1/4 cups chicken broth
1 tsp salt
Cilantro, for garnish
In a large saucepan, heat oil over medium heat. Stir in onion, and saute until translucent. Pour the rice into the pan, and stir to coat the grains with oil. Mix in cumin, chili powder, tomatoes, salt, and chicken broth. Cover, bring to a boil, then reduce heat to low. Cook at a simmer for 20-25 minutes or until rice is tender. Garnish with cilantro and serve warm.
This was a yummy side dish that tasted like what we imagined Mexican macaroni and cheese would taste like. It was very creamy and good, and I love that it cooked in the oven instead of on the stovetop.
The soup is the same I used in these Sausage and Cheese Muffins, which you really need to try, if you haven't.
The recipe calls for 3/4 cup rice, but I think you could use 1 cup or even 1 1/4 cup, and it would still be fine. Also, make sure you cover it with foil so it cooks in the right amount of time. You'll need to stir the rice before serving it, so don't be surprised when you see it looking still liquidy on top of the baking dish.
Thanks again to Plain Chicken for her recipe!
Fiesta Rice
3/4 cup white rice, uncooked
1 cup water
1/3 cup milk
1 can fiesta nacho cheese condensed soup
Preheat oven to 375. Combine ingredients and pour into a 9"x9" baking dish. Cover with foil, and cook for 30-35 minutes or until rice is done. Stir rice before serving.
This was a tasty side dish that I got from AllRecipes, although I gladly took most of the butter out of this recipe. It called for a whole stick--yuck! I used less than a tablespoon, and I thought it was still great. I served this with the little butter biscuits and the chicken with satay sauce, and Biz said this was the best part of the meal. It took all of five seconds to put together. I'll happily make this again.
White to Brown Rice
1 cup white rice
1 (10.5 oz) can condensed French onion soup
1 (10.5 oz) can beef broth
1 Tbsp butter, cut into small pieces
Preheat oven to 425. In a 9"x9" baking dish, combine rice, can of soup, and can of beef broth. Place butter pieces on top of the mixture. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes (it only took me 15-20). Enjoy!
