Wednesdays Unplugged – Mexican Rice

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

QuotecupQUOTE OF THE WEEK

" The key to success is simple. Make people dream." ~ Gerard de Nerval

Bday-buddies Last week we celebrated the 1st and 6th birthdays of two of our grandchildren… these beautiful birthday buddies share the same birthday!

RECIPE OF THE WEEK

This week's recipe is pretty boring, but since this is becoming the repository for my favorite recipes I have to include this Mexican rice recipe based on a recipe from allrecipes.com… a delicious staple to add to any Mexican menu. Serves 8.

MEXICAN RICE

  • Mexican-rice 1/4 cup plus 2 tablespoons canola oil
  • 2 cups uncooked long-grain rice
  • 2 teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1/2 cup chopped onion (or 2 tablespoons instant minced onion)
  • 1 cup tomato sauce (8 ounce can)
  • 4 cups chicken broth

Heat oil in a large wok-style frypan over medium heat and add rice. Sprinkle with garlic salt and cumin. Cook, stirring constantly, until puffed and golden.

Stir in onions and cook until tender. If using instant onion, add with tomato sauce and chicken broth and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes. Fluff with a fork and serve.

Sharlene Hensrud, RE/MAX Results – EmailHomesMSP.com

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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