Church Cookbook Mexican Rice Recipes

Steps:

• Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
• In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
• Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

Steps:

• Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

Steps:

• Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
• Drain thighs in strainer (with bowl underneath to reserve broth.).
• Chop onion in food chopper (Or dice if doing by hand). Set aside.
• Cut thighs (once cooled) in portion that will allow chopper to easily shred.
• Chop thighs in food chopper or dice if doing by hand.
• Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
• Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
• Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
• Stir until rice is broken up. (best to add more pepper, if desired, at this time).
• Bring rice to a boil.
• Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
• Remove from heat, cool for 5 minutes, and then fluff with fork.
• Best served with chicken gravy.