15 Minute Mexican Rice

This recipe really only takes 15 minutes and taste better than it should for that amount of time! Of course, it's not authentic Mexican Rice, but Darren loves it.

Shopping List

Minute Rice- 4 servings

Chicken Broth- 2 cups

Ground Lean Pork- 1 lb

El Pato Mexican Salsa- 1 can

Rotel Diced Tomatoes- 2 cans

Green Onions- 2 or 3

Cilantro- 1/4 bunch

Pantry Ingredients

Garlic Fresh- 4 cloves

Garlic Powder- 1Tbs

Garlic Salt- 1tsp

Peel Garlic Cloves and slice, lengthwise (do not chop).  Prepare Minute Rice, using 2 cups Chicken Broth in place of water with sliced garlic cloves, cover and micro as directed.  While the rice is cooking, saute Ground Pork with Garlic Powder until it looses it's fleshy color but now browned.  Pour El Pato salsa over pork and simmer until the salsa reduces and creates a "heavy" coating on the pork.  Chop Cilantro and Green Onion while El Pato is reducing, set aside.  Remove rice from micro, fluff and let sit for 2 minutes.  Pour Rotel into simmering pork and let simmer for 1-2 minutes.  Pour hot rice into skillet, stir in green onion and cilantro.  Let sit for 2 minutes and serve with Garlic Salt to taste.

FYI

I prefer the Green or Red El Pato (the little can with the Duck) Mexican Salsa, but the yellow can works just fine too.  There are several types of Rotel Chopped Tomatoes and Chilies- I use 1 can of Mexican Fiesta and 1 can of Original.  If I am making it just for Darren (& his Mom) I use the "Extra Hot" can of Rotel instead of Original.  They like it HOT, but that is usually a bit too spicy for me.  Of course, you can spend more time and use traditional rice (40-50 min cooking time). You can substitute Ground Turkey for Pork (pork adds a better flavor) and be sure to check that the pork or turkey is extra lean (then you don't have to drain it!)  I can honestly say that Darren is always amazed that dinner is finished so quickly.  It is a great 1 skillet meal for those nights you get home late from work.