Another Quick Meal with #RealSolutions
Mexican style rice pairs with Gorton's Artisan Fillets for a Southwestern inspired treat.
Ingredients
- 1 cup medium or long grain rice I used medium
- 2 - 4 tablespoons olive oil
- 1/2 cup onion diced (about 1/2 a medium onion)
- 1/4 cup bell pepper any color (about 1/4 a regular pepper)
- 1/4 cup tomato paste 4 tablespoons if using the kind in the tube
- broth for the rice check the package, it varies depending on the variety, but try 2 cups if not specified...I used chicken broth
- 1/2 teaspoon cumin more or less
- 1/2 teaspoon paprika more or less
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan or small dutch oven over high heat.
- Add the onion and bell pepper and saute until they begin to soften.
- Add the rice and stir to coat in the oil. Adjust the heat as necessary.
- When the rice begins to change color add the cumin, oregano, salt, pepper, paprika and tomato paste. Stir well to mix.
- Add the broth and bring everything to a boil.
- Reduce the heat to a simmer, give it one more good stir and cover with a lid.
- Simmer for about 20 - 30 minutes, depending on the type of rice. It's done with then liquid is absorbed and the rice is cooked through.