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

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           

  1. In a medium saucepan, saute Baja Vegetable Roast for 7 minutes. Stir in broth, 2 tablespoons water and bring to a boil.
  2. Stir in rice, oil and seasonings; return to boil.
  3. Reduce heat to low, cover and cook for 15 minutes.
  4. Turn off heat. Let stand covered for 5 minutes.
  5. Fluff with a fork; serve.

 

Comments

  1. Leave a Reply

    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.

    • Leave a Reply

      Alison's Pantry
      September 17, 2018

      You’re right, Judy! Thank you.

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