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Mexican Lime Chile Rice


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Mexican Lime Chile Rice
Mexican Lime Chile Rice
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Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • vegetable oil
  • 1 clove garlic
  • 1/2 onion diced
  • 2 tsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1 cup long grain rice
  • 1 1/2 cups chicken broth
  • 3/4 cup plain tomato sauce can use canned tomato sauce
  • 1 cup frozen mixed vegetables (corn, peas, carrots)
  • 2-3 sprigs cilantro (fresh) diced
  • juice of ½ lime
Servings:
Ingredients
  • vegetable oil
  • 1 clove garlic
  • 1/2 onion diced
  • 2 tsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1 cup long grain rice
  • 1 1/2 cups chicken broth
  • 3/4 cup plain tomato sauce can use canned tomato sauce
  • 1 cup frozen mixed vegetables (corn, peas, carrots)
  • 2-3 sprigs cilantro (fresh) diced
  • juice of ½ lime
Servings:
Instructions
  1. In a deep, coverable frying pan, saute garlic and onions, in about 1 tbsp of vegetable oil with the South of My Border Mexican Blend or substitute spices for about a minute.
  2. Add the rice and saute until rice becomes shiny.
  3. Add chicken broth and about ¾ cup of the tomato sauce and stir. Bring to a boil, cover and lower heat to medium low and let sit for 18 minutes. Turn heat off and let sit an additional 5 minutes to steam.
  4. Add the frozen vegetables, and cilantro and juice of half of a lime and stir. Cover for about 5 minutes until vegetables are defrosted and warm. Salt to taste.
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