Sidekicks Mexican Rice

Recipe by: sidekick

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Prep: 15 mins | Cook: 25 mins
Extra time: 10 mins, setting
Serves: 6

I serve this with Cindy's Enchiladas.

Ingredients

2 cups long grain rice

4 cups chicken stock-divided

1 large onion, rough chopped

1 green bell pepper, rough chopped

1 (15 ounce) can diced tomato’s, undrained

2 tablespoons cumin

2 tablespoons garlic powder

2 tablespoons salt

2 tablespoons ground black pepper

1/4 cup canola oil

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Preparation method

In a large Dutch oven, or a 14-16-inch cast iron skillet, heat the oil to smoke stage and add the rice, stir and cook until nutty brown.

While rice is cooking add the cumin, garlic powder, salt, and pepper to 1 cup of the stock. Mix and set aside.

When the rice reaches the brown stage, remix the spices and pour over the rice, add the onion, and bell pepper.

Add the tomatos, and the remaining stock. You should have enough liquid to cover the rice, if not add water to cover. Cover pan and bring to a rapid boil, reduce heat and simmer for 20 to 25 minutes, do not stir. Watch the rice and if it absorbs the liquid before it is done add just enough water to finish rice.

Remove from heat and let rice rest, covered for 10 minutes to absorb all of the liquid. Stir with a fork and serve.