Mexican Rice
| Rinse rice and drain well | ||||
| 2 Tbs vegetable oil | toast over medium, stirring, until golden 5 min | cook until onion softens 2 min | bring to a boil, cover, simmer on low 20 min | rest covered off heat 5 min, fluff |
| 1 cup long-grain white rice | ||||
| 1/2 cup onion, finely chopped | ||||
| 2 cloves garlic, minced | ||||
| 2 cups chicken broth | ||||
| 1/2 cup tomato sauce | ||||
| 1 tsp salt | ||||
| 1/2 tsp ground cumin | ||||
- Rinse rice and drain well
Ingredients
- 2 Tbs vegetable oil
- 1 cup long-grain white rice
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1 tsp salt
- 1/2 tsp ground cumin
Steps
- toast over medium, stirring, until golden 5 min: vegetable oil, long-grain white rice
- cook until onion softens 2 min: step 1, onion, garlic
- bring to a boil, cover, simmer on low 20 min: step 2, chicken broth, tomato sauce, salt, ground cumin
- rest covered off heat 5 min, fluff: step 3
