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Mexican Rice
Created by admin, Tuesday, 01 May 2007
Description
Serves 4Ingredients
2 tablespoons crisco oil
2 slices bacon, diced
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 rib celery, sliced into 1/4-inch pieces
1 cup basmati rice
1 -1/2 cups chicken stock
1/2 cup diced tomatoes with chilies - with liquid
1 tablespoon sofrito
salt and pepper to taste
2 slices bacon, diced
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 rib celery, sliced into 1/4-inch pieces
1 cup basmati rice
1 -1/2 cups chicken stock
1/2 cup diced tomatoes with chilies - with liquid
1 tablespoon sofrito
salt and pepper to taste
Methods/steps
Heat Crisco Oil in a small saut? pan with a lid.
Add diced bacon and cook over medium-high heat, until bacon is crisp. Remove bacon leaving the fat in the pot.
Add the onion, garlic and celery. Stir and saut? until he onion is translucent, about 3 minutes, turning the heat down if necessary.
Add rice and stir. Add the chicken stock, tomatoes with chiles and liquid, sofrito and salt and pepper to taste.
Bring to a boil, cover with a lid and simmer for 20 minutes or until cooked. Stir in bacon pieces and serve immediately.
Serve with our Chile Rellenos De Queso (Chiles Stuffed with Cheese).
Reviews
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