What would enchiladas be without a kick-ass rice recipe?
This recipe was in Cooking Light, but not listed on their website.
I copied it just how it was in the magazine, they did not list all the ingredients first, they just jumbled it together...
Heat 2 Tablespoons canola oil in a large saucepan over medium-high heat. Add ½ cup finely chopped onion and 2 minced garlic gloves; sauté 3 minutes. Add 2 cups uncooked long grain rice; cook 2 minutes stirring constantly. Add 1 ¾ cup chicken broth ( I used veg. broth) and 10oz can of diced tomatoes and green chiles, undrained; bring to a boil. Cover,reduce heat, and simmer 20 minutes or until liquid is absorbed.
Stir in 1 cup of thawed frozen corn. Sprinkle with fresh cilantro.
2 comments:
OOOH this and the Enchies look GOOD!! Ive never had spinach Enchies-I think I will try them!
And the rice!!!!
Best homemade Spanish Rice yet, in case anyone was wondering. :) It tastes a lot like Taco Mesa's recipe, for those in SoCal.
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