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by on January 21st, 2013

Mexican Rice with Cheese

Rice with a bite!

I love reading blogs and what I love even more is when people read mine and when they leave a comment, then that just makes my day.

Recently I received two request. One was from someone who wanted to feature one of my recipes (Rosemary and Blue Cheese Wafers) in Food Loves Beer Magazine (great), and the other was from Red Gold Tomatoes company wanting to send me some products to sample.

Wow, this is always exciting for me to receive a product to try out. My first thought was to try out the tomatoes with green chiles and my mothers, Mexican Rice recipe. This recipes makes an appearance at almost every bar-b-q we do.  Easy and pretty health since I always use brown rice.

I was so surprised when I opened the can of tomatoes; the can was packed full of tomatoes and chiles. Store brand tomatoes with green chiles seem to have more juice than actual tomatoes and chiles; not with this brand. Now I can’t wait to try their other products.

Red Gold Tomatoes are just now being sold in the Houston market at Kroger. Their goal from the start was not to be the biggest tomato processors in the US but to be the best. Their tomatoes are harvested when they hit their peak and processed within hours of being picked. And, they have been produced by the same Midwestern family (Indiana) since 1942.

BLAST FROM THE PAST: Jalapeno Blue Cheese Spread  is a recipe I first posted back in 6/2009 and looks really nice served in a margarita glass with chips or crackers. This would be a great appetizer for the night you serve the Mexican Rice.

Note:  If you would like to ever leave a comment about a recipe or have a question, please look below the recipe where there are three pictures from past post. There is an area that says “Category”, “Comment”, Views.  The views tell me how many people have googled their way to my recipe. Sometimes very interesting. My Peanut Butter Shadow Cookie has over 19,000 views.

Pretty simple ingredients.

In 1-2 tablespoons vegetable or olive oil, brown the chopped onion for about 5-6 minutes then add the brown rice and stir for another 5 minutes.

Stir in the chicken broth and tomatoes with green chiles. Cover and simmer 35-40 minutes or until all liquid is absorbed into the rice.

Almost done.

Some of the other products Red Gold sent me; can’t wait to use them.

When rice is done, top with cheese and cover until melted.

Mexican Rice with Cheese

1 can Red Gold Tomatoes with green chiles*
1 c. brown rice
1 Tbsp. vegetable oil
1 medium onion, chopped
1 – 15 oz. can chicken broth
1 c. grated cheddar cheese

Heat the oil in a 2-3 qt. covered pan. Saute the chopped onion until almost translucent. Add the brown rice and stir for about 5 minutes longer. Stir in the can of Red Gold Tomatoes (or Rotel or tomatoes with chiles) and the chicken broth. Bring to a boil, then turn down to a simmer and simmer about 35-40 minutes or until all the liquid is absorbed.

Remove cover, add cheese and cover for another 5 minutes until cheese is melted. Serve immediately.

Serves 6-8.

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