Mexican Rice (Red)

Photo by Jeannie K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

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 chopped garlic if desired) 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. (Note: I do the onion and garlic first then throw in rice and cook for about 1 minute, stirring constantly at this point. Then add liquids. You could also add green pepper, corn if you want to dress it up.)

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