Mexican recipes
Rice picante (healthier version)
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35 min
Serves 4
Mexican
Ingredients
- 2 cup finely chopped onion 480 ml finely chopped onion
- 4 clove garlic (minced) 4 clove garlic (minced)
- 2 tbsp olive oil 30 ml olive oil
- 2 cup uncooked long-grain rice 480 ml uncooked long-grain rice
- 2 cup chicken broth 480 ml chicken broth
- 2/3 cup Salsa picante 160 ml Salsa picante
- 1 cup chopped tomatoes 240 ml chopped tomatoes
- A handful of coriander, roughly chopped A handful of coriander, roughly chopped
Method
In a small saucepan add the olive oil and saute the onion and garlic for about 5 minutes.
Add the rice and cook, stirring constantly for 1 minute.
Add the chicken broth and Salsa picante and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice has absorbed all of the liquid.
Add the tomatoes and stir. Cover and let stand 5 minutes. Add the coriander, toss and serve.
Add the rice and cook, stirring constantly for 1 minute.
Add the chicken broth and Salsa picante and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice has absorbed all of the liquid.
Add the tomatoes and stir. Cover and let stand 5 minutes. Add the coriander, toss and serve.
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