July 12, 2010
Mexican Rice
Serve Mexican Rice as a side dish or as a meatless main dish ?topped with cheese and accompanied by plenty of vegetable sides.
Servings: 6
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (14 1/2-ounce) can chicken broth
- 3/4 cup chunky salsa
- 3 cups quick-cooking brown rice
- 1 (6-ounce) can green chiles, drained
- 1 (6-ounce) can green chiles, drained
- 1 cup shredded sharp Cheddar cheese
Directions
Combine broth and salsa in a large saucepan over high heat. Bring to a boil.
Stir rice into broth mixture; cover. Reduce heat to low. Cook for 5 minutes. Stir in green chiles.
Remove from heat. Sprinkle with Cheddar. Fluff rice with a fork; cover. Let stand for 5 minutes. Serve hot.
Secret Tip
For a different flavor and texture, use quick-cooking white rice in this recipe. It cooks in about the same amount of time as quick-cooking brown rice. Another alternative is to use traditional brown rice. Adjust the broth amount and cooking times accordingly.
