Side Pannel
Spanish Mexican Rice
Ingredients List
- 2 Tbsp butter (use olive oil to make Dairy Free)
- 1 onion, chopped
- 1 large garlic, minced
- 1 cup long white rice, uncooked
- 2 cups gluten free chicken broth
- 1 (10 oz) can diced tomatoes with green chilis
- 2 tsp chili powder
- 1 tsp sea salt
- 1/8 tsp cumin
Directions
1. In a large skillet over medium heat melt your butter and add the onion, garlic, and rice. Saute until the onions are tender and the rice is turning brown.
2. Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone.
Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use.
2. Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone.
Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use.
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