APPLEBEE’S MEXICAN RICE

Here’s an easy side dish that can be served with just about any entrée but is especially great. Be sure you are using converted rice for this recipe, not instant rice. And if you can’t find poblano or red Fresno peppers, any mild red and green peppers will do the job.

1 tablespoon olive oil
1 cup uncooked converted rice
1 cup water
1 cup chicken broth
¼ cup frozen yellow corn
1 tablespoon minced poblano pepper
1 tablespoon minced red Fresno pepper
1½ teaspoons chili powder
¾ teaspoon salt
1 teaspoon lime juice


Cooking method
1-Heat up the olive oil in a medium saucepan over medium heat. When the oil is hot, add the rice and stir constantly until the rice begins to turn light brown, about 3 minutes.

2-Add the remaining ingredients except for the lime juice and bring the mixture to a boil, then reduce the heat to low and cover the pan. Cook for 30 minutes or until the rice has absorbed all of the liquid. Turn off the heat and stir in the lime juice.

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