Mexican Rice

27 Jul

Revised recipe from

1 onion, diced
1 cup long grain rice

hamburger or chicken ( cooked)

1 can kidney beans

Half a jar of  Salsa

2 cups chicken broth
2 tbsp  vegetable oil
shredded cheese

Heat oil on skillet or sauce pan over medium high heat.  Stir in onion and cook until translucent.  Add rice and stir frequently for 2-4 minute so grains don’t burn.  Add tomatoes and mix to combine with rice.  Slowly add in broth and bring to a boil.  Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan.  Remove from heat, add salt for taste and fluff with a fork.  Let rice cool down for at least 5 minutes before serving.   Serve warm in individual bowls and drizzle with cheese on top so it melts.


2 Responses to “Mexican Rice”

  1. Gdearn August 14, 2012 at 4:38 am #

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  2. deaan August 15, 2012 at 5:15 pm #

    There is a vast amount of information on the blog you’ve started. Thanks.

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