mexican rice

another recipe to add to your cinco de mayo fiesta & the perfect side dish for all these enchiladas we’ve been posting lately.  it would be especially great with these.

this recipe comes from none other than the pioneer woman who some friends & i are going to charlotte to see on friday!!!!!!  i’m bringing my already well used & stained cookbook for her to sign.

very slightly adapted from the pioneer woman cooks!

2 tablespoons canola oil
1/2 a large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 10z can diced tomatoes with chiles, drained
1 14.5oz can diced tomatoes
2 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon salt
cilantro, freshly chopped, about 1/4 cup
a sprinkle of turmeric for color

1.  in a large skillet that has a lid, heat the canola oil over medium heat.  add the onions and cook for a few minutes, until they’re slightly softened.

2.  add the rice & garlic.  cook and stir until the rice is ever so slightly golden brown.

3.  stir in the drained tomatoes with chiles, diced tomatoes & liquid, and chicken broth.  add cumin & salt & stir.  let the mixture come to a boil, reduce to a simmer & cover.  cook for 10-15 minutes, until the liquid has evaporated.  fluff with a fork and sprinkle with turmeric & chopped cilantro, stir slightly to combine.

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