{"id":363,"date":"2016-01-16T17:54:39","date_gmt":"2016-01-16T17:54:39","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=363"},"modified":"2018-09-26T12:35:47","modified_gmt":"2018-09-26T12:35:47","slug":"mexican-rice","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2016\/01\/16\/mexican-rice\/","title":{"rendered":"Mexican Rice"},"content":{"rendered":"

[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]<\/p>\n

I modified a recipe from food.com<\/a> to work with our rice cooker and some additional adjustments based on ways I made this in the past.<\/p>\n

Servings:<\/strong> 8-10<\/h6>\n
Ingredients:<\/strong><\/h5>\n

 <\/p>\n

    \n
  • 12 ounces canned tomatoes<\/li>\n
  • 1 medium white onion<\/li>\n
  • 2 medium jalape\u00f1os<\/li>\n
  • 2 cups long grain white rice<\/li>\n
  • 4 minced garlic cloves<\/li>\n
  • 2 cups chicken broth<\/li>\n
  • 1 1\u20442 teaspoons salt<\/li>\n
  • 1\u20442 cup fresh cilantro\/coriander, minced<\/li>\n
  • 1 lime<\/li>\n<\/ul>\n
    Directions:<\/strong><\/h5>\n
      \n
    1. Make 2 Cups of chicken bullion<\/li>\n
    2. Process tomato, bullion, garlic, jalape\u00f1o and onion in processor or blender until pureed and thoroughly smooth.<\/li>\n
    3. Place rice in rice cooker, add puree to water limit or supplement with more water as necessary<\/li>\n
    4. Turn on rice cooker as normal<\/li>\n
    5. While cooking, chop cilantro\/coriander<\/li>\n
    6. Once complete stir in cilantro\/coriander and serve with lime wedges.<\/li>\n<\/ol>\n

      Comment: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.<\/em><\/p>\n

      [\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"

      [bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ] I modified a recipe from food.com to work with our rice cooker and some additional adjustments based on ways I made this in the past. Servings: 8-10 Ingredients:   12 ounces canned tomatoes 1 medium white onion 2 medium jalape\u00f1os 2 cups long grain white rice 4 […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[55],"class_list":["post-363","post","type-post","status-publish","format-standard","hentry","category-sides","tag-mexican"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=363"}],"version-history":[{"count":3,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/363\/revisions"}],"predecessor-version":[{"id":1465,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/363\/revisions\/1465"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}