MEXICAN-ISH RICE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mexican-ish Rice image

While creating this recipe, I told my husband that it was either going to turn out like a Mexican Rice or a Spanish Rice. He add how about a South Western Rice? When it was done, he said it was Mexican-ish Rice, so thats what we call it! It has a little heat behind it from the cayenne pepper, but you can adjust it to give it more heat or less heat! I eat it topped with cheddar cheese and sour cream! So yummy!

Provided by Chrissy Hackley @Chrissy_Hackley

Categories     Rice Sides

Number Of Ingredients 13

2 can(s) tomato sauce, 8oz each
1 can(s) diced tomatoes, 15 oz
1 1/2 cup(s) beef broth
1 1/4 cup(s) white rice
1 pinch(es) saffron threads
1/2 tablespoon(s) cumin
1/2 tablespoon(s) onion powder
1 tablespoon(s) dried minced garlic
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) seasoning salt
1/2 teaspoon(s) black pepper
1 teaspoon(s) smoked paprika
2 teaspoon(s) oregano, dried

Steps:

  • I use a microwave rice cooker to make this. But I bet it could be done on the stove too. I would just follow the cooking time instructions for your rice.
  • In rice cooker mix all the ingredients. Place lid and follow the manufacturer's instructions for times. For my rice cooker, I cook on high for 5 minutes, then on 50% power for 15 minutes.
  • Stir well when cooking time has finished. Serve and enjoy!

There are no comments yet!