Tuesday, August 23, 2016

Mexican Rice

I posted on Facebook that you always want to make your dish in advance so that your spouse has time to grab something to go if your meal turns out to be a flop. Tuesday nights we have our life group over at our house and we all bring a dish that is themed. This week was Mexican. I decided to try Mexican rice - something I've never made before. It actually turned out pretty okay, minus the needing of salt. I have such a hard time with salt. I never put salt in anything or I put too much. Most of the time I do the first because you can always add salt vs taking salt away. I'm adding the recipe in case you would like to take a try! Dropping a few pictures in also, just because I like pictures :) Make sure to follow me on Facebook to check out extra tips :) ------>HERE

2 tomatoes
1 onion
1/3 cup vegetable oil
2 cups of rice
4 garlic cloves minced {I used garlic powder}
2 cups chicken broth {which is why I didn't think to add salt}
1 tbsp tomato paste
salt and pepper to taste

- Preheat oven to 350 degrees
- puree tomatoes and onions until smooth and measure 2 cups
- heat oil in a 3-quart saucepan and add rice {dry, not cooked}, stirring frequently until a light golden color {about 10-15 minutes}
- add garlic and stir about 15 seconds
- Stir in tomato mixture, broth, tomato paste, and salt - bring to a boil.
- Cover and bake about 30 minutes. Rice should be tender and the liquid absorbed. Stir about halfway through the baking process.
- Fluff with a fork
- Enjoy!

Stepping out of my comfort zone BIG time 
{blog post to come!}

Friday night family time having dessert!

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