March 15, 2011
CHEESY MEXICAN RICE
I moved to the US when I was 16. One of my first jobs was working at a fast food place called Del Taco. I have to say though that I loved working there because I got to nibble on food whenever it was not busy. One of the things I loved doing was putting shredded cheese on their version of Mexican Rice. Since then I have picked up that habit.
My son and I are the only ones fond of Mexican food in our home. Whenever I get a chance I would make my version of Mexican Rice and then top it with cheese. With this Lenten season and being Catholic, I do refrain from eating meat starting on Ash Wednesday and every Friday thereafter until Easter. Needless to say, my Cheesy Mexican Rice is perfect for lent. However, during lent, I substitute Vegetable Broth for Chicken Broth.
Here's the recipe and it's ready in less than 30 minutes.
Prep & Cook Time: 25 Minutes
You will need: skillet or sauce pan with lid
Cost: under $5
1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
shredded cheese - cheddar or Monterrey jack
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.
Enjoy this SARAPLICIOUS! dish.