Rice is fundamental in Mexican cuisine. When I was a kid, I remember always having rice as part of the meal, no matter what the main dish was. In Mexico, rice can be red, white, yellow, or green, depending on how you cook it. You can add any vegetable or meat when you're cooking it, and make it as an entree, or as a side dish. Any way you decide to cook it, rice is delicious!! Try this recipe as an entree or a side dish; with our salsa, you will enjoy authentic Mexican flavor!
1 Tbsp. vegetable oil
1 cup uncooked brown rice
1 tsp. garlic salt
½ tsp. ground cumin
1 tsp. dried oregano leaves
¼ cup onion, chopped
2 cups chicken broth
1 bunch green onions
2 Tbsp. Cielito Mio Gourmet Salsa with Dried Chiles
Heat oil in a saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes. Rice should turn a golden color.
Reduce heat to low to avoid spattering. Gently pour chicken broth and stir. Stir in garlic salt, and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover.
Simmer for 20 minutes, or until all liquid has been absorbed.
Stir in Cielito Mio Gourmet Salsa and garnish with green onions (finely chopped).
You can add ground beef or chicken to your rice to make it a complete dish. Just cook beef or chicken in a skillet with heated oil and add salt while the rice cooks, and add it to your rice when the liquid is absorbed.