They were pretty awesome. If I ever make them again, I'll double (maybe triple) the spices and chiles. I used the four pound chuck roast (because WD had it on sale! woo!) that was recommended and it made a ton. We ate it for two nights and then DH had it as a snack for a few days after that. I even caught him putting it on white bread with ketchup.
But that's really not so strange once you consider he puts ketchup on his french toast...
The rice is a-maz-ing. I'm not even kidding. The first time I tried this recipe, I tasted it as soon as it was done and didn't like it at all. But as I was packing up the leftovers, I decided to give it another taste. And let's just say the rest of the rice didn't quite make it into the tupperware.
Mexican Rice
1 cup rice
2 cups chicken broth
1/4 onion, finely chopped
1 jalapeno, seeded and chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
1 clove garlic
1/2 teaspoon cumin
salt and pepper
Bring broth to boil in a medium sauce pan. Add rice, onion, jalapeno, and tomato. Season with bouillon cube, garlic, cumin, salt, and pepper. Bring to a boil and reduce to low. Let simmer for about 20 minutes.
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