Easy Mexican Rice

Mexican Rice

Happy Cinco de Mayo! I’m spending a quiet day at home, although I have many friends celebrating today with fiestas full of food and drink. I made this rice dish last week when we had chicken tacos one night so thought it would be appropriate to share on this Mexican Holiday that is celebrated throughout the United States. This is very simple to make, and is a great dish to bring to potlucks.

Mexican Rice

1 cup long grain rice
1 tablespoon vegetable oil
2 teaspoons minced garlic
1/2 teaspoon cumin
1 can Rotel tomatoes (diced tomatoes with green chiles), with liquid
1 1/2 cups homemade or low-salt chicken broth
Shredded cheese for garnish

In a saucepan over medium heat, cook the rice in the vegetable oil, stirring often, until the rice has toasted to light brown. Add the garlic and cumin and cook for a few more minutes.  Add the canned tomatoes with liquid and the chicken broth and stir. Bring to a low boil, then cover, turn down and simmer for 20-25 minutes.  Take off heat and let rest for five more minutes. Uncover and mix well. Garnish with shredded cheese.  Olé!

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