Mexican Browned Rice
I’m always looking for quick, easy supper menus. My friend Gregoria Cardenas’ chicken enchiladas fill the bill. They’re based on shortcuts from the market: roast chicken, canned salsa verde, shredded cheeses. While they’re baking, browned rice is simmering on the stove.
Gregoria accompanies this with a salad of chilled greens tossed with a lemony vinaigrette. It’s a refreshing contrast. The dessert is an improvisation: pineapple baked with a citrus caramel sauce. Served warm with vanilla ice cream and more sauce, it’s a fine finish.
Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Add red onion, jalapeno and 1 green onion. Stir well. Cook until red onion is softened, about 4 minutes.
Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, until rice is just tender and broth absorbed, about 15 minutes. Seaspon with salt and pepper to taste. Stir in remaining green onions and jalapeno seeds to taste (they add the heat). Stir in cilantro just before serving. Serve hot.
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