Monthly Archives: October 2014

Mexican rice


1 cup rice
1 14 1/2 oz can chicken broth
1 14 1/2 oz can diced tomatoes
2 anaheim chiles
kernels from 2 ears corn
2 Tbsp oil

roast the peppers,remove the skins
remove the seeds and ribs and chop
heat the oil in a large skillet.
add the rice and saute until translucent
add the chopped peppers and tomatoes
continue sauteeing until most of the liquid is gone
add the corn and saute 1 more minute
add the chicken broth,bring toa boil,cover tightly and simmer 20 minutes
fluff with a fork