Sharon123's Mexican Rice
October 26, 2019
Categories: Side Dishes, Rice, Brown Rice, Vegetables, Mexican, Blender, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
"One of her dishes i like"
- Serving Size: 1 (429.8 g)
- Calories 250
- Total Fat - 11.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 1999.4 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 8.1 g
- Sugars - 7.1 g
- Protein - 3.5 g
- Calcium - 42.3 mg
- Iron - 1.5 mg
- Vitamin C - 31.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes.
Puree in a blender ,being careful that the hot stock expands ,have a towel over top and start low
When blended return it to the pan over the hot rice.
Season to taste with salt.
Heat the oil in the saucepan over medium heat.
Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold.
Add the warm stock and bring to a boil. Cover and cook over low heat for 45 minutes.
Add frozen veggies
Let stand covered for 10 minutes.
Meanwhile, peel, seed, and chop the chiles.
Add them to the pan along with the remaining cilantro and garlic salt .
Gently fluff them into the rice with a fork.
Tips & Variations
No special items needed.