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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I had a great Mexican rice recipe that I used to make, which was absolutely delicious, but I lost it. :( This one is fairly good, very cheap and really easy. Ingredients:
1/3 c. vegetable oil |
2 c. uncooked long-grain rice |
2 tsp. garlic salt |
1 tsp. ground cumin (or chili powder - cumin is better, but chili powder will do in a pinch) |
1 med. onion, chopped |
1 8 oz can tomato sauce |
4 c. chicken or vegetable broth |
optional |
1-2 cans diced tomatoes (or rotel tomatoes), drained |
crumbled bacon |
Directions:
1. In a large pot, heat oil over medium heat.
2. Stir in rice and slowly add salt, cumin and onions
3. Continue to stir rice mixture constantly until rice is puffy and golden and onion is clear.
4. Stir in tomato sauce and chicken broth.
5. Bring to a boil.
6. Reduce heat to low, then cover with a tight lid and simmer for 25 min.
7. When done, remove from heat and let it stand for 5 min.
8. Fluff with fork before serving.
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