Jul 8, 2010

Mexican Rice- Danny Devito Version

So I made this dish a few weeks ago and it turned out deli-c-oso. I defintely took the short cut version on this one and used packaged Spanish rice instead because that's how I roll (i did learn the real way to make the rice last night and it uses a STICK of butter...ummm...yeah.). Especially on a Saturday when I'm trying to get out of la casa and into la piscina (the pool for all you Gringos :)! I was feeding muchas personas and this made a 9x13 pan so scale it back if your not feeding your entire neighborhood.

Here's what ya need:
1 cup each: diced carrot, corn, peas
1/2 cup chopped onion
Handful of cilantro
1 can Rotel tomatoes with green chilis (drained)
Couple cloves of garlic-chopped
2 tbsp olive oil or butter for sauteing your vegetables
3 packages of instant Spanish Rice

  1. Prepare your rice according to directions. Set aside for later.
  2. Add the olive oil to your skillet over med high heat. Once it's heated through add all of your vegtables and the drained can of Rotel tomatoes and saute until vegatables are tender. (I drained the juice from the Rotel into my prepared Spanish Rice that was set aside, just to give it a little extra flavor)
  3. Once your vegetables are cooked add them to your Spanish Rice and stir until well mixed.
  4. That's it. When you're read to serve them, put the pan in the oven on 350 degrees until heated through and call it a fiesta!

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