Mexican Garlic Chile Rice

Easy and delicious, this white Mexican rice is a lighter accompaniment to Mexican entrees, but with all the bells and whistles of essential Mexican flavors!

Garlic Chile Rice

2 cups white medium or long-grain rice

1/2 large white onion, diced

2 cloves garlic, finely slivered

1 small can diced green chiles

1 teaspoon salt

1/2 ground black pepper

2 tablespoons vegetable oil

chicken broth: 3 1/2 cups for medium grain rice, 3 3/4 cups for long grain

-Rinse rice in strainer with cold running water, until water runs clear - about 1 minute.

-In a medium saucepan, heat oil over medium-high heat. Add drained rice, onion, and garlic. Stir until rice is coated with oil and continue cooking, stirring frequently until rice is wheat colored and slightly toasted. Remove from heat.

-Stir in chicken broth, green chiles, salt and pepper. Place saucepan back on medium-high heat, stir then let broth come to a boil. Immediately cover the pot with a tight-fitting lid and reduce heat to the lowest setting on your stove. Let rice steam for 25 minutes, then remove from heat, still covered. Let sit for 10 minutes, remove lid then fluff the rice with a fork.

-Place rice in a serving bowl and garnish with sliced or chopped green onions, slices of red and green peppers, diced tomatoes or strips of corn tortillas, fried until crisp. Serve alone or with Mexican beans or alongside any Mexican main dish, such as Pork Chili Verde, Chimichangas, Enchiladas, Tacos, Chili, etc.

-Makes 6 servings.

Fry the onions, garlic and rice in oil until the rice is slightly wheat colored before steaming for a pleasant nutty flavor and a light texture.

Serve garnished with diced tomatoes and green onions.

Light and fluffy grains of rice, seasoned to Mexican perfection.

A garnish of strips of green onion, red peppers and crunched tortilla chips makes another appealing topping.

Serve alongside Mexican entrees such as Pork Chili Verde or Enchiladas for a lighter rice dish.

PERSNICKETY NOTES:

*As I always note for my soups, when using chicken broth or stock or bouillon, I suggest the following scale for the best flavor in your soup. And boy, can a natural chicken flavor make a huge difference!

#1 - Homemade chicken stock

#2 - "Better than Bouillon" stock paste

#3 - Boxed chicken stock

#4 - Canned chicken broth

#5 - Magi Chicken bouillon cubes

#6 - Knorr's chicken bouillon cubes

#7 - Other chicken bouillon cubes