When you’re sitting down to a plate of Mexican food, normal white rice just isn’t going to cut it. You need all those extra flavors to make the dish feel complete. The great thing is, this Mexican rice really is so easy to make. Yes, its a tad more work than boiling some water and throwing the rice in, but it’ll all be worth it! My sister in law gave me this recipe a few years ago and I’ve been using it ever since.
Once you get started, things move pretty fast, so I’m going to suggest that you prep all your ingredients before you start cooking. Chop the onion, get your spices out of the cupboard, and open up the can of tomato sauce.
Once your ready, brown the rice in the vegetable oil. Keep stirring until the rice is puffy. While your browning the rice, add in the spices and onion. Cook until the onions are soft.
Add in tomato sauce and chicken broth. Yup, that is what it’ll look like. Not quite pretty yet.
I personally wish I had stirred in some fresh chopped cilantro in there. I am kind of having a love affair with cilantro.
- 3 TBSP vegetable oil
- 1 cup rice
- 1 tsp garlic salt
- 1/2 tsp ground cumin
- 1/4 cup onion chopped
- 1/2 cup tomato sauce
- 2 cups chicken broth
- salt to taste.
- Heat pan with vegetable oil. Add rice and brown until rice puffy. Add spices and onion and let onions soften.
- Add tomato sauce and chicken broth. Simmer 20 minutes until all the water is absorbed. Fluff with a fork and add salt to taste.
*Source: All Recipes