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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is Mexican rice, which doesn't have a tomato base, like Spanish rice. It is mild and light-tasting. It made it seem as though this was a copycat recipe; however, this is my own rice recipe, and I make it as a side for all of my Tex-Mex recipes. Ingredients:
1 cup white rice |
2 cups chicken broth |
1/4 cup salsa |
cumin, to taste |
garlic salt, to taste |
1 tablespoon vegetable oil |
Directions:
1. Sauté the rice in the oil for a couple of minutes, until it starts to get lightly browned.
2. Add broth, salsa, cumin, and garlic salt; bring to a boil, then cover and simmer for 20-25 minutes, or until done.
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