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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This dish makes a mildly flavorful accompaniment to any Mexican dish. From Good Food Magazine May 1988. Ingredients:
1/4 cup vegetable oil |
1 medium onion, coarsely chopped |
1 cup long-grain rice |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 cup chicken broth |
1 cup water |
2 medium tomatoes, seeded and chopped |
1/4 teaspoon salt |
Directions:
1. Heat oil in large deep skillet over medium heat. Add onion and cook, stirring frequently 2 minutes. Add rice and cook, stirring to coat with oil, until rice begins to brown, 5-8 minutes. Stir in garlic and cumin and cook 1 minute longer.
2. Add remaining ingredients and heat to boiling. Reduce heat, cover skillet, and simmer 15 minutes. Remove from heat and let stand covered 10 minutes. Fluff rice gently with fork and transfer to serving dish.
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