Mexican Rice

• Gluten free

• Canned Goods

  • 2 cup Chicken broth

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil or vegetable oil

• Drinks

  • 5 1/2 oz 1 small can tomato juice

Found on yourhomebasedmom.com

Description

Ingredients

• 2 Tbsp Olive oil or vegetable oil
• 1 C long grain white rice
• 2 C chicken broth
• 1 small can tomato juice - 5.5 oz.
• salt and pepper

Directions

• Heat oil in a skillet
• Add the rice
• Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
• Add the chicken broth
• Add the tomato juice
• Add some salt and pepper
• Stir thoroughly
• Reduce heat to simmer and cover tightly with a lid
• (I stir the mixture several times while its cooking by just shaking/moving the skillet back and forth so that I dont take the lid off.)
• Simmer/cook for about 20 minutes, until the liquid has been absorbed
• Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so