Yield: 8 Servings
Categories: Soups, Side dishes, Mexican, Rice
1 Clove Garlic;Cut into halves 2 tb Vegetable Oil 1 c Long Grain Rice, Uncooked, * 2 c Chicken Broth 1/4 c Casera Sauce; ** * Use regular long grained rice. ** See Sowest 2 for recipe. Cook and stir the garlic in the oil in a 2-quart saucepan over medium heat until brown being careful not to overcook. Discard the garlic. Cook and stir the rice in the oil until golden, about 5 minutes. Stir in the broth and the Casera Sauce. Heat to boiling, stirring occasionally, then reduce the heat and simmer, covered, for 20 minutes. (DO NOT lift the cover or stir.) Serve. MEXICAN RICE WITH PEAS: Prepare Mexican rice as above but gently stir in 1 cup of cooked green peas. Cover and let steam for 3 to 5 minutes. From Betty Crocker's "Southwestern Cookbook".