Simple Southwest Rice
So, here’s a secret. I’m not nearly as fabulous a cook as my friends think. I just know a lot of little tricks in the kitchen, and this is one. I keep Norpac vegetables in my freezer because they save me mega amounts of time washing, peeling, and dicing. I add them to soups, stews, casseroles and recipes like this easy rice side dish. It takes our Baja Vegetable Roast and pairs them with rice, chicken broth, and a handful of seasonings to make a simple side.
You can also stir this recipe into seasoned taco meat to stretch it out for a delicious burrito filling. Give it a try and let me know how you like it!
Simple Southwest Rice
Ingredients:
- 1 (14.75 oz.) can chicken broth
- 12 oz. Baja Vegetable Roast (#5353)
- 1 cup long grain rice, uncooked
- 1 1/2 Tbsp. olive oil or melted butter
- 2 tsp. chili powder (#1014)
- 1 tsp. ground cumin (#1442)
- 1 tsp. garlic salt (#1019)
Directions
- In a medium saucepan, saute Baja Vegetable Roast for 7 minutes. Stir in broth, 2 tablespoons water and bring to a boil.
- Stir in rice, oil and seasonings; return to boil.
- Reduce heat to low, cover and cook for 15 minutes.
- Turn off heat. Let stand covered for 5 minutes.
- Fluff with a fork; serve.
Comments
- Chicken Fajita Bowls - Alisons Pantry Delicious Living Blog - […] Simple Southwest Rice […]
Judy Dague
August 9, 2018
Please ask the chef in your video to use a heat proof spatula instead of a fork to scoop anything from a non-stick coated skillet, the metal fork in the chicken breast cooking lesson is a no no she shouldn’t teach anyone to do.
Alison's Pantry
September 17, 2018
You’re right, Judy! Thank you.