John and I are having our friends the Painters over for dinner tonight and decided to make a few Mexican dishes! First I thawed some chicken tenderloins and marinated them in salt, pepper, and garlic powder for about 4 hours in the fridge. Next I'll be whipping up a new recipe for Mexican Red Rice! I found this recipe online but made a few adjustments. The recipe is as follows...
Recipe for Mexican Red Rice
Ingredients:
2 Cups Long Grain Rice
4 Cups Chicken Stock
3/4 Cup Blended Original Rotel Tomatoes
4 Cloves Crushed Garlic
1 Medium Diced White Onion
2 tsp each of Cumin, Garlic Powder, and Salt
1/2 tsp Black Pepper
1 1/2 Cup Thawed Peas and Carrots
Olive Oil/Real Butter
Chopped Cilantro/Jalepenos (Optional as garnish)
Directions:
In a large saute pan, heat 3 tablespoons of oil/butter on medium heat, next add the rice and saute until the rice becomes slighty browned. Add the onions and the garlic and cook for 2 minutes. Add all the dry spices and stir to combine. Add the blended Rotel tomatoes and chicken stock, stir well. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without removing the lid or stiring the rice.
In a large saute pan, heat 3 tablespoons of oil/butter on medium heat, next add the rice and saute until the rice becomes slighty browned. Add the onions and the garlic and cook for 2 minutes. Add all the dry spices and stir to combine. Add the blended Rotel tomatoes and chicken stock, stir well. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without removing the lid or stiring the rice.
Add the peas and carrots evenly to the top of the rice mixture. Cover and continue cooking until all of the liquid has been absorbed. Total cooking time is about 20-25 minutes.
Remove from heat once liquid has evaporated and let stand for 10 minutes. When ready to serve, fluff with a fork and fold in the fresh cilantro if using.
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