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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My mom's recipe - the perfect compliment to a mexican dinner. It has a lot of flavor and is pretty simple to put together. When I make it at home I cut back on the onion. I don't make any other changes, but I think it would be great with some additions like black beans, corn, or chiles. Ingredients:
2 cups unsalted chicken stock (or broth) |
1 1/2 tablespoons vegetable oil |
1 small onion, minced |
1 cup long grain rice |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1 medium tomato, peeled, seeded, and chopped |
1 tablespoon tomato paste |
1 tablespoon fresh cilantro, chopped |
Directions:
1. SImmer stock. Cover and set aside.
2. Heat oil, adding onion and tomato. Cook over medium heat until the onion is soft, about 5 minutes.
3. Stir in salt, cumin, tomato paste and cook 1 minute. Gradually add warm stock, stirring to blend.
4. Bring to a boil, adding rice, then lower heat and cover, and cook until rice is tender and liquid is absorbed, about 30-40 minutes.
5. Fluff rice with a fork and stir in the cilantro. Serve immediately.
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