Mexican rice

By gnikylime

Ingredients

• 1 c [210 g] uncooked rice
• 2 T [2 Esslöffel] vegetable oil
• 2.25 c [530 mL] chicken or vegetable broth
• 1 T [1 Esslöffel] tomato paste
• 1/4 onion, diced

Preparation

Step 1

1. In a pot less than twice the volume of the ingredients, put the broth, tomato paste and onion. Bring to a boil.
2. While the broth is heating up, warm up the oil in a skillet to medium high. Stir fry the uncooked rice until it is fairly uniformly brown.
3. Once the liquid is boiling, add the rice and stir. Cover and lower heat. Check for doneness after 20 minutes. If the liquid hasn't been completely absorbed, cook another 5 minutes.