Mexican Rice
4 TBL salas oil
2 TBL butter
2 cups long grain rice
1 onion chopped
2 cloves garlic, pressed
2 Anaheim chiles, 1 (4 oz) diced green chiles
¾ lb tomatoes
4 cups chicken broth
¼ cup fresh cilantro leaves, chopped

Heat oil and butter, med-high heat. Add rice, stirring until lightly browned (3 min). Add onion, garlic, chiles (5 minutes). Add tomatoes and broth. Bring to a boil, reduce heat, cover, simmer until liquid is gone and rice is tender (25-30 minutes)
Remove from heat and stir in cilantro and serve

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