INGREDIENTS:
3 TBsp vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomatoe sauce
2 cups chicken broth
DIRECTIONS:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomatoe sauce and broth;
bring to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes.
Fluff with a fork.
this is really simple, I usually don't bother making flavoured rice because it's too complicated or time consuming for the night, but this one seems really convenient. Sometimes I just mix some salsa into the rice at the end when I "fluff" it and that usually works ok for Mexican rice.
ReplyDeleteI love Mexican rice. Never thought of making my own though. Doesn't look too hard. Thanks for the recipe!
ReplyDeleteI have been looking for a good mexican rice recipe. Mine usually doesn't turn out like the local cantina :D This recipe looks promising. Thanks.
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