Virginia's Mexican Rice *(GOOD)*
Rate this recipe
0/5
(0 Votes)
1 Picture
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 20-25 minutes until all liquid is absorbed. Fluff with a fork.
Review this recipe