Here is another recipe that I originally posted on Six Degrees of Supperation. I made some last week, and it was just as delicious as ever!
One of my New Year's resolutions is to revive our lovely blog, and I thought a recipe from Matt's El Rancho would be the perfect way to do so. This recipe is super easy and makes a delicious side dish for any Mexican/Tex-Mex meal.
- 3 tablespoons vegetable oil
- 1 1/2 cups uncooked long-grain rice
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 1/2 teaspoons granulated garlic
- 1/2 teaspoon black pepper
- 3 cups water or chicken broth (I often use 1 1/2 cups of each)
- 1 (8 oz.) can tomato sauce
First, chop up all your veggies.
I used my trusty veggie chopper for the onions, because we all know what a cry-baby I am around onions.
On that note, my fabulous in-laws gave me kitchen goggles for Christmas. I can't wait to try them out the next time I chop onions!!
Heat the oil in a large skillet.
Add the rice and saute until it is golden brown.
Add the veggies and seasonings, and continue to saute for a few more minutes.
Add the water/broth and the tomato sauce.
At this point, you can add 2 cups of any raw veggie you want...think chopped carrots, corn, and peas like El Arroyo. Get crazy :).
Stir in the tomato sauce and bring to a boil. Cover and simmer for 15 minutes.
Then remove the rice from the heat and let it stand for a few minutes, still covered, before fluffing the rice with a fork.
This rice is so fluffy and delicious...make it for your next Taco Night!