Mexican Rice

Restaurant style mexican rice




4 tablespoon Shortening or Canola oil 2 Cups Long Grain White Rice 2 Cups Chicken Broth 1 Cup Tomato Juice 1 Tbsp Parsley 1 Tsp Salt Optional: ⅛ Cup Shredded Carrots ⅛ Cup Sliced Celery ⅛ Cup Chopped Green Pepper

Nutritional information

No nutrition information available


Pre-heat oven to 350 degrees. Add the Shortening to a large frying pan and set on Medium heat. Add the rice and sauté for about 8 minutes or until the rice starts to become slightly translucent and browned. Add the Chicken broth, Tomato Juice, Parsley, and Salt. Also Carrots, Celery, and Green Pepper if used. Place a lid on the pan and place in oven for 20 minutes or until all of the liquid has been absorbed and the rice is tender.