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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a good dish to go with a Mexican meal. It's also vegetarian so throw in some black beans and you've got a complete meal. Ingredients:
2 cups unsalted vegetable stock |
1 1/2 tablespoons canola oil |
1 small onion, minced |
1 cup long-grain rice |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1 medium tomato, chopped |
1 tablespoon fresh cilantro, chopped (or more to taste) |
Directions:
1. Heat oil in large saucepan. Add onion and rice and cook over medium heat until the onion is just softened, about 5 minutes. Stir in salt, cumin, tomato and cook 1 minute more, stirring.
2. Add stock, stirring to blend. Bring to a boil, then lower the heat, cover, and cook until the rice is tender and all the liquid is absorbed, 30-40 minutes. DO NOT REMOVE THE LID DURING THIS TIME.
3. Fluff the rice with a fork and stir in the cilantro. Serve immediately.
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