Mexican Rice II

By carol gorman

Ingredients

• Mexican Rice II
• Fried Rice Restaurant Style
• Indian Saffron Rice
• Carrot Pecan Wild Rice
• Spanish Rice II
• Indian-Style Rice
• Classic Rice Pilaf
• Best Spanish Rice
• How to Make Fried Rice
• Types of Cooking Oil
• Garlic: Fresh Vs. Powdered
• Types of Salt
• How to Peel and Chop Onions
• How to Peel, Seed, and Dice Tomatoes
• 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

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Directions

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.

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.

Kitchen-Friendly View

PREP


5 mins

COOK


25 mins

READY IN

30 mins