Taco Night- Mexican Rice
There has to be delicious rice for taco night- it would be better if the rice is healthy… so I made it out of brown rice.. no one was able to tell we were having brown rice. It was so yummy and flavorful that no one noticed.. I used the same ground coriander and ancho chili powder…
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 cup brown rice, rinsed well
- 3 cups chicken or vegetable broth
Heat a saucepan with butter, oil and salt. Add the brown rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer partially covered for 20 minutes. Turn the heat down and with lid on. Cook for another 20 minutes. Keep aside once cooked.
- 2 tablespoons extra virgin olive oil
- ½ large red bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- ½ cup tomato sauce
- 2 teaspoons ground coriander
- 2 teaspoons ancho chili powder
- 2 teaspoons salt
- 1 cup cilantro, chopped
Heat a wide frying pan with the olive oil. Add the red pepper, onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce, ground coriander, ancho powder and salt. Saute for 3 to 4 minutes. Turn the heat off and add the mixture to the cooked rice. Mix well and check for seasonings. Add the cilantro and mix well and serve with the tacos.