Lauri Lee's Mexican Rice
Delicious and easy Mexican rice made with Lauri Lee's Ultra Low Sodium Taco Seasoning Blend
Yield: 4
Cost: 8.00
Equipment
- 1 2-4 quart Oven Proof Skillet
Materials
- 1/3 Cup Canola Oil
- 3/4 Cup minced onion
- 1 Tbsp jalapenos stemmed, cleaned of seeds and minced optional - use more less or none depending on your heat tolerance
- 1-2 Tbsp chopped green chiles
- 4 cloves minced garlic
- 2 tbsp lime juice divided
- 2 1/2 cups low sodium chicken broth We use Pacific Brand low sodium
- 1/2 cup fresh cilantro minced divided, optional
- 1/2 tsp pink sea salt
- 1-2 tsp Lauri Lee’s Ultra Low Sodium Taco Seasoning more or less to taste
- 1/8 tsp hot sauce optional
Instructions
- Preheat oven to 350 degrees.
- In an oven-proof 2-4 quart skillet over medium heat, heat the canola oil until hot.
- Add the drained rice and sauté 6-8 minutes stirring frequently.
- Once the rice has browned, move to the sides and add the onion, peppers and chiles and stir. Cook for 2 minutes then add garlic
- Cook for one more minute and stir in half of the lime juice and chicken stock
- Turn heat to medium high and add ¼ cup of cilantro, Lauri Lee’s Ultra Low Sodium Taco Seasoning and hot sauce.
- Stir until mixture is hot and just comes to a boil, then remove from the heat. Cover the pot and place in the center of the oven.
- Cook for 15 minutes covered.
- Remove from the oven, stir and add the second half of the lime juice, second half of the cilantro (optional)