Wednesday, May 16, 2012

Mexican Rice

I had some extra Ranchero Sauce from this recipe:
...and I didn't want it to go to waste.

So, when thinking about a side dish for the Whole Wheat Butternut Squash and Chorizo Quesadillas I was making for Cinco de Mayo, I just thought I would throw that into my Mexican rice recipe. No big deal, no big fuss. Just BIG BIG FLAVOR!!! Oh my word was this yummy. I was even excited for the extra I could have left over! Happy Hubby was happy with the results and said it was better than boxed. Well that's nice.

This is most definitely a keeper! Must write it down before I forget!

Mexican Rice
Ranchero Sauce adapted from A Spicy Perspective

Ranchero Sauce
1 Tb. oil
1 shallot, peeled and chopped
1 jalapeno, seeded and diced

1 garlic clove, chopped
1 jar of roasted red peppers, chopped
2 Tb. apple cider vinegar
1 Tb. brown sugar
4 tsp. ground cumin
1/4 cup stock, any variety
1/4 cup heavy cream

For the Ranchero Sauce:
1. Add the oil to a sauce pan and place it over medium heat. Saute the onion, jalapeno, and garlic until soft–3-5 minutes.
2. Add the red peppers, vinegar, sugar, cumin, stock and 1/4 tsp salt. Simmer for 10 minutes on low.
3. Remove from heat and carefully pour into a blender. Add the cream and place the lid on the blender–sightly jarred so it can vent. Puree the sauce until smooth, then set aside. You will have about 1 1/2 to 2 cups of this sauce. The rice only calls for one cup. You can either double the rice recipe or save the extra to put on something else. It would be extra yummy added to a Capri sandwich or on a pizza!

Mexican Rice
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1 cup Ranchero Sauce
1/2 onion
, finely chopped
1 tomato
, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, minced

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, Ranchero Sauce, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.               

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