Whohoo! This is my 25th recipe post. Pretty good I think since I only do one a week and this poor little blog is only 8 months old. I realized though as I looked back that I've done a lot of main dish type recipes. I think I need more desserts, but then who doesn't need more desserts? :o) Which is your favorite?
Today's recipe is for Red Rice. You know what I'm talking about, right? It's that stuff that comes along with the Mexican food that generally gets ignored. Poor, unimportant rice. :(
Now, I happen to like that rice. It makes a nice addition to the spicier Mexican fare. And rice is healthier, of course. (Don't disturb my delusion, please)
My hubby thinks that by itself, the rice is a little bland. I'll give him that, but like I said, it's nice to have the milder rice when eating spicy burritos or such. I suppose a little cayenne pepper would spice it up a bit if you wanted.
I just made this the other day and served it along side some really yummy cheese and chicken quesadillas. Lots and lots of sour cream and salsa too. Mmmmm.
1 small white onion, finely chopped
1 clove garlic, minced
1 tbls. tomato paste
1 cup uncooked white rice
1 3/4 cups chicken broth
1/2 tsp. dried oregano
Salt and Pepper to taste
In a medium saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around the edges, about 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth and oregano; season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, about 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with fork and serve.
For more great recipes visit Mouthwatering Monday, Tempt My Tummy Tuesdays, Tasty Tuesdays, and Tuesdays at the Table.