Cookbook:Mexican Rice Pilaf

Cookbook | Recipes

There's a lot of Mexican flavors in this dish, like tequilla, Mexican oregano, chile powder, habanero chiles, tomato paste, and rice.

Ingredients

• 2 cups uncooked white rice
• 2 tbs unsalted butter
• 3/4 cup tequilla
• 3/4 cup tomato paste
• 2 1/2 cups chicken broth
• 3 bay leaves
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 habanero chiles, stemmed
• 1 tbs dried Mexican oregano

Procedure

1. Rinse rice with cold water until water runs clear. Pat dry with paper towels.
2. Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.
3. Meanwhile, combine tequilla, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.
4. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness. Remove bay leaves and chiles. Serve warm.