Mexican Rice


Good texture. Nice enough flavor without taking center stage. Easy to make.
1 1/2 Tbsp oil
1 C uncooked long grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 C chopped onion
1/2 C tomato sauce
2 C chicken broth
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 tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes. Fluff with a fork.

Serves 4

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