Virginia's Mexican Rice

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 2 cups long rice
• 2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1/2 cup chopped onion
• 5 cups water
• 2 tablespoons Caldo de Tomate (tomato bouillon with chicken flavor)

Details

Servings 8

Preparation

Step 1

Heat oil in saucepan over medium heat. Fry rice until lightly golden brown 6-8 minutes. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Add water and Caldo de Tomate.

Cook on uncovered medium heat for 20-25 minutes until all liquid is absorbed. Fluff with a fork.