Virginia's Mexican Rice *(GOOD)*

By carvalhohm2

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
Adapted from keyingredient.com

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 15 minutes, stirring every 5 minutes. Cover and lower heat to medium-low heat for 10 minutes until all liquid is absorbed. Fluff with a fork.