Mexican Rice @vmburns #recipe #giveaway

 Vmburns: One day I was in the mood for Mexican food, so I made a Mexican casserole (think seasoned ground beef, cheese, refried beans, layered between tortillas). It was tasty. But, I wanted something to go with it. So, I found this recipe for Mexican Rice on Carlsbad Cravings. I modified the recipe. I'm not a huge fan of garlic, so there's less garlic in this recipe. I also didn't want it too spicy, so I reduced the jalapenos. That's the beauty of cooking because you know exactly what's in the food and you can adjust as needed.

MEXICAN RICE

INGREDIENTS

2 tablespoons olive oil

1 onion, chopped

2 cups basmati rice, rinsed and drained

2 garlic cloves, minced

1 jalapeno pepper, seeded, deveined, minced

2 3/4 cups low sodium chicken broth

1 cup (8 oz.) tomato sauce

1 14 oz. can fire-roasted tomatoes, drained

2 teaspoons Tomato bullion with chicken flavor

1 4 oz can mild green chiles, chopped

1/2 tsp EACH ground cumin, chili powder, dried oregano

1/4 tsp EACH ground coriander, smoked paprika, salt

INSTRUCTIONS

1. Heat Olive oil in a large pot. 
2. Add onions and rice and saute. 
   
   
   
3. Add jalapenos and sauté until the rice is toasted (about 3 minutes.
   
   
   
4. Add garlic and cook for 30 seconds. You don't want to burn the garlic.
5. Add all of the other remaining ingredients. Stir and bring to a boil.
   
   
   
6. Cover and reduce heat to low and simmer until the water is gone and the rice is tender (approximately 15 minutes).
7. Remove from heat. Stir and then cover and let sit for 10 minutes.
   
   
   

READERS: When you're in the mood for Mexican food, what's your favorite go to dish? Let me know in the comments for a chance to win an advanced reader copy (ARC) of MURDER IS A PIECE OF CAKE (US Only). Please remember to include your email address if you want to be included in the giveaway. 

With small town New Bison’s Spring Festival just around the corner, the pressure is on Maddy to continue her late great-aunt Octavia’s legacy. That means scoring the top prize and transforming Baby Cakes into Southwest Michigan’s must-visit bakery, even though her inexperience in the kitchen brings nightmares of humiliating tagged photos and scathing reviews.

 There’s another reason for lost beauty sleep. A second bakery is opening in town under the ownership of CJ Davenport, a shrewd investor with a reputation for sabotaging anyone who gets in his way. And savvy, flashy Maddy tops his list. It’s a sticky spot to be in—more so when Davenport turns up dead with a Baby Cakes’s knife stuck in his back.
 
Maddy’s whole life just went from #thriving to barely surviving. Now, supported by the crafty Baker Street Irregulars and her new boyfriend, she must find the courage to face off against a killer who could very well get her name trending for the first and last time . . .