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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A great side dish for homemade enchiladas! Ingredients:
1/4-1/3 cup finely chopped onion |
2 -3 tablespoons olive oil (or bacon drippings) |
1 1/4 cups parboiled long-grain rice |
1 (14 ounce) can chicken broth |
1 (8 ounce) can tomato sauce |
1/4 teaspoon cumin |
1/4 teaspoon garlic powder |
1/2 teaspoon salt |
Directions:
1. Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
2. Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
3. Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
4. Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.
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