Recipe: Delicious SHEREE'S MEXICAN RICE..

SHEREE'S MEXICAN RICE... Cook, stirring constantly, until puffed and golden. For years I have had the trouble of my rice coming out too wet and soft and all stuck together. Heat oil in a saucepan over medium heat.

It's a Mexican food side dish made by sautéing white rice in a skillet until it turns a golden brown. Then water or broth is added along with tomatoes or tomato sauce. Sometimes garlic and onions are used as well as seasonings like chili pepper and cumin. You can cook SHEREE'S MEXICAN RICE.. using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of SHEREE'S MEXICAN RICE..

1. It's 2 tbsp of veggie, canola, or EVOO,... to be honest for flavor i use bacon grease.
2. Prepare 2 cup of long grain rice; rinsed.
3. It's 1 medium of onion diced or minced.
4. You need 3 clove of minced garlic.
5. Prepare 1 can of tomatoes and green chiles diced.... drain off the liquid (if you want it hotter leave juice on)... 10oz can.
6. Prepare 1 can of diced or whole tomatoes,,.. ,, 14.5 oz can.
7. It's 2 cup of chicken broth,. low sodium.
8. Prepare 1 1/2 tsp of cumin.
9. You need 1 tsp of salt.
10. You need 1 of ***** 1/8 cup fresh cilantra.

Add the rice and stir constantly until the rice begins to turn golden brown. Directions In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Just like Pico de Gallo, Homemade Salsa, Salsa Verde and Guacamole are Mexican staples served with every meal, Mexican Rice can be found - or should be found - in a bed alongside all your Burritos, Carnitas, Fajitas, Enchiladas and Shrimp Tacos.

SHEREE'S MEXICAN RICE.. instructions

1. THIS RECIPE IS FROM THE PIONEER WOMAN...Love her reciepes.. I've modified it for my families taste buds..
2. put oil in skillet on med heat. add onion cook for about 3 minutes. reduce heat to med/ low pour rice and garlic..
3. stir rice constantly.... make sure rice doesn't burn. cook for about 5 minutes ... getting tan ...
4. add drained tomatoes and green chiles...
5. add can of regular tomatoes with the juice... stir tomatoes into the rice until it gets hot (about 2-3 minutes).
6. add chicken both and add salt and cumin. turn heat back up to med. bring to a boil...
7. turn down to low, cover, and simmer for 10 - 15 minutes. don't keep lifting the lid to check it. it will get sticky. after 10 minutes lift lid and stir. if it need more liquid add it. recover and allow to cook roughly about 5 more minutes more. rice should be done....
8. just before serving add the cilantra.

All too often, however, homemade versions are either bland, dry or mushy. He wholeheartedly agreed that this was the closest to the restaurant version I've ever made. This is the best Mexican rice recipe. Reminds me of the Baja style I used to get in Southern California. I cannot find good Mexican rice in North Carolina.