Go Back
Print

Tex-Mex Rice

Servings 3 cups

Ingredients

  • 1 cup raw white rice
  • 3/4 Tbsp olive oil
  • 14oz chicken broth (or a mix of broth and water, or vegetable broth)
  • 1 Tbsp enchilada sauce or smooth salsa
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/8 tsp dried leaf oregano

Instructions

  1. Stir together seasonings and salt, set aside. If the broth is cold, warm it to at least room temperature. Combine broth with the enchilada sauce. Set aside.

    2. Heat the olive oil in a medium pot with a tightly-fitting lid (lid off). Add the rice, and stir over medium-high heat until lightly browned, just to an ivory or light tan color.

    3. Stir the seasonings into the rice, and then add the broth. Stir once, to distribute evenly. When the broth comes to a full boil, put the lid on the pot, and turn the heat to the lowest setting. Let cook for 20 minutes. Do not remove the lid during cooking time. Check for doneness after 20 minutes; if the liquid has not been completely absorbed, cover the pot again and let it cook another 5 minutes or so.

    For best texture, cook a day or two ahead of serving, cool, and then refrigerate. Reheat in the microwave just before serving.