Friday, May 6, 2011

Mexican Rice

3 Tbsp. vegetable oil
1 c. uncooked long-grain rice
¼ c. chopped onion
1 tsp. garlic salt
½ tsp. ground cumin
½ c. tomato sauce
2 c. chicken broth

Heat oil in a large saucepan over medium heat and add rice and onion.  Cook, stirring constantly, until rice is puffed and golden.  While rice is cooking, sprinkle with salt and cumin (I add some chili powder).  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.

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