2 Tbs canola oil
2 cups Herdez salsa (or other favorite, homemade, etc., medium or mild)
1 1/2 cups chicken broth
Brown rice in 2 Tbs canola oil in a skillet over medium heat. Add Salsa. Add chicken broth. Bring to a boil. Place in oven heated to 350 for 30 minutes.
I made this today in my new cast iron enameled casserole dish (which I LOVE). It was just a touch over done, so if you use anything like that I would recommend checking it at 20 minutes. Also, we used hot salsa which Claire tolerated, but normally she would eat a ton of rice and she only ate half of what I expected. Whoops!
We had it with Chile Verde burritos, but it would go with anything in a tortilla! Pretty easy and way better than the stuff from a packet.
3 comments:
Yum this sounds good too. I like the usage of the new pot;) Glad you pulled through on getting something new on here. I always mean to, then don't get around to it.
Time to start pulling your weight, Mar ;)
These two new recipes look so yummy! I am going to have to try them.
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