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mexican rice for taco night

 

Just for taco night; long grain brown rice never looked so good as it does simmered with all the healthy ingredients in my new recipe for Mexican rice.  I've made a few major deviations from standard Mexican rice recipes.  I use long grain brown rice, no chopped green bell peppers and no canned tomatoes-you won't miss them at all.  This Mexican rice recipe is actually fun to make using your blender, yes you will need a blender to purée all the veggies that go into this scrumptious rice dish.  I noticed it disappearing on taco night and that's why I'm going to share the recipe with you.

Ingredients and Recipe for Mexican Rice
Serves 8 as a side dish

4 medium large tomatoes, cut in large pieces
1 roasted red bell pepper, skinned with seeds removed and roughly chopped
1 medium onion, chopped
1 jalapeño, seeds and veins removed
2 cloves of garlic, chopped
1/2-1 teaspoon sea salt, to taste
2 cups low sodium chicken broth
1 cup long grain brown rice, rinsed
2 tablespoons vegetable oil
Radishes, sliced for serving
Cilantro sprigs for serving

Blend all the vegetables and salt with enough water to make a smooth purée.
In a large skillet with a tight fitting lid, heat the oil.  Add the rice and stir while toasting the rice, allowing to slightly brown before pouring in the blender ingredients.  Stir everything together while bringing to a simmer.  Add about a cup of the chicken stock, put on the lid.  Reduce to the lowest heat and cook for 30 minutes, open the lid and pour in additional chicken stock as needed, I used the entire two cups.  Continue simmering, stirring and adding broth, putting the lid back on, until the rice is tender, about 25 additional minutes. 
Serve with sliced radishes, cilantro and tacos.


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