Mexican Rice

By Cathie davidson

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Details

Servings 1
Adapted from browneyedbaker.com

Preparation

Step 1

1. Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt.

2. 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.

How can you make Mexican rice without cumin and “other spices”? Huh?! Sounds good, but honestly please don’t call it “Mexican rice”!