0 (0)


Mexican Browned Rice

I'm always looking for quick, easy supper menus. My friend Gregoria Cardenas' chicken enchiladas fill the bill. They're based on shortcuts from the market: roast chicken, canned salsa verde, shredded cheeses. While they're baking, browned rice is simmering on the ... Read more

Total time: 40 minutes | Serves 6
  • 1 1/2 tablespoons oil
  • 1 1/4 cups rice
  • 1 cup chopped red onion
  • 1 jalapeno, seeded (reserve seeds), minced
  • 3 green onions, including tops, thinly sliced
  • 2 3/4 cups low-salt chicken broth
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped cilantro

Step 1Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Add red onion, jalapeno and 1 green onion. Stir well. Cook until red onion is softened, about 4 minutes.

Step 2Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, until rice is just tender and broth absorbed, about 15 minutes. Seaspon with salt and pepper to taste. Stir in remaining green onions and jalapeno seeds to taste (they add the heat). Stir in cilantro just before serving. Serve hot.

Note: Browning the rice adds color and a slightly nutty taste.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Luxurious potato puree
Bregedel jagung (Indonesian corn cakes)
Spiced sweet potato puree
Lake Elsinore Smokehouse Tennessee Coleslaw