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Tonight, set your sites on a south-of-the-border supper. The main entrée - a quick and easy chicken enchilada recipe from Ortega.
Mexican Rice Recipe Serves 4
RECIPE INGREDIENTS
2 tablespoons Crisco Oil
2 slices bacon, diced
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 rib celery, sliced into 1/4-inch pieces
1 cup Basmati rice
1 1/2 cups chicken stock
1/2 cup diced tomatoes with chilies - with liquid
1 tablespoon sofrito
Salt and pepper to taste
RECIPE METHOD
Heat Crisco Oil in a small sauté pan with a lid.
Add diced bacon and cook over medium-high heat, until bacon is crisp. Remove bacon leaving the fat in the pot.
Add the onion, garlic and celery. Stir and sauté until the onion is translucent, about 3 minutes, turning the heat down if necessary.
Add rice and stir. Add the chicken stock, tomatoes with chiles and liquid, sofrito and salt and pepper to taste.
Bring to a boil, cover with a lid and simmer for 20 minutes or until cooked. Stir in bacon pieces and serve immediately.
Serve with Crisco's Chile Rellenos de Queso (Chiles Stuffed with Cheese).
Recipe reprinted by permission of Crisco®. All rights reserved.
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