Linda’s Oven Mexican Rice

 

Mexican Rice in Skillet

 

 

I developed this Mexican rice recipe, using a combination of recipes that I had on hand.  You can substitute 1 can of Swanson’s chicken broth and 3/4 cup water for the water and chicken bouillon.  Pace Picante works great in this and makes it very easy to make.  It is essential to brown the rice first, but do not burn it!  If you have leftover rice, it can be refrigerated and then reheated, covered, in the microwave when ready to serve it again. 

 

 

2
cups long-grain rice
2
tablespoons vegetable oil
1
cup Pace Picante sauce (mild)
2 1/2
cups water
1
teaspoon instant chicken bouillon

 

 

In a Dutch oven(or skillet), sauté the rice in vegetable oil until lightly browned, about 6 to 10 minutes, stirring constantly.  Add the Picante sauce and bring to a boil.  Add water and chicken bouillon and mix well.  Bring to a boil.  Cover and bake at 350 degrees for 35 minutes or until rice is cooked.  Use a fork to fluff and mix the rice.  Let stand 5 to 15 minutes before serving. 

 

Serves 6 to 8.