Jul 7, 2010
At our house we love making tacos, enchiladas, burritos, and other yummy Mexican food. When we make these we usually just make plain rice or beans to go along with, until I found this AMAZING recipe. It is great when your food is a little on the spicy side because this helps to relax the spice and give you a little variety for dinner.
If you are having something really spicy and want to tone it down, just add a little more sugar. If you don't want to tone it down as much, add less sugar. It is a very versatile recipe that will work either way!
(Recipe for Enchiladas coming soon)
1 1/3 cups White Rice
3 cups Chicken Broth
1 TBSP Vegetable Oil
1/2 White Onion
1/4 cup Sugar (more or less depending on taste)
1/4 - 1/2 bunch Fresh Cilantro chopped (remove stems)
Heat up the oil in a medium sized pot. Saute onions until almost see-through. Add in the cilantro and cook for 1 minute.
Add in rice, sugar and chicken broth. Bring to a boil.
When the pot is boiling, turn down to low or medium low and cover. Cook 20-25 minutes until the rice is fluffy and has absorbed all the liquid.
Labels: side dishes