This is a great side dish to use with tacos or other Mexican meals. Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth.
INGREDIENTS:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
DIRECTIONS:
1.Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.Stir in onions and cook until tender. 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
1 comment:
Have you tried using the Mexican style tomatoes (like stewed but has Mexican spices) in this recipe yet?(reduce some of your chicken stock)
It adds another level of flavor. It is so good!. Sometimes I add ground beef browned with garlic and onion to the rice mixture.
I have taken this to many Cinco De Mayo potlucks and it has always been a huge favorite. Good and easy for other parties as well.
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