Creamy Mushroom Rice

I am so proud of myself, seriously.  I came up with recipe and it was delicious! Generally I take other recipes from online and tweak them. Not this one! It is a generous amount, we had some left overs.

Ingredients:
1 1/2 cups white rice
3 cups chicken broth
1 can cream of mushroom
2 (4oz) cans sliced mushrooms
3 tablespoons chopped onion
2 garlic cloves
1 tablespoon olive oil
1/4 cup shredded parmesan

Mix chicken broth and soup. Heat oil in a medium frying pan that has lid,  saute onion until translucent (3-5 minutes) add garlic and cook another 30 seconds or so til golden brown. Add rice and saute another 3 minutes.  Add mushrooms and broth mixture,  sprinkle with salt and pepper.  Bring to a boil, reduce heat to low, cover and simmer for 25 minutes. When rice is done, mix parm in until melted.

This really is delicious. It would be great to serve for guests with your favorite chicken or pork dish. I served mine with a rotisserie chicken and Lima beans, yum!

Restraunt Style Mexican Rice

To be honest, this actually has more flavor then the stuff you get next to your beans at the mexican restraunt. It was so delicious and rather easy, it will surely be a staple in our house!

3 TBSP oil
1 cup dry long grain rice
1/4 cup of onion finely chopped
1/2 tsp cumin
1 tsp garlic salt
1/2 cup tomato sauce
2 cups chicken broth (I used beef because that's what I had)
I also added some carne asada seasoning. It would really add some more flavor if you had some of that or a sprinkle of taco seasoning but it's not necessary.

Heat oil in pan. Add rice and onion and saute until golden brown.

Sprinkle with seasonings when it's nearly done browning. Mix well and add tomato sauce and broth.

Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes.

Let me know how yours turns out. I always enjoy hearing when others have tried the recipes I post!