MEXICAN RICE

Photo by Helen (#2) C.
Adapted from community.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from community.qvc.com

Ingredients

  • 1

    T olive oil

  • 1

    cup long grain rice

  • 2

    T yellow onion, finely diced

  • 2

    cloves garlic, minced

  • Salt and freshly ground pepper

  • 1

    t cumin

  • 1/2

    cup tomato sauce

  • 1-3/4

    chicken broth

  • 3

    T fresh cilantro, finely chopped

Directions

Heat olive oil in a saucepan over med heat. Add onion, rice, salt and pepper and cumin. Saute stirring for about three minutes. Add garlic and stir for 1 minute. Add the tomato sauce, chicken broth and 2 T cilantro. Bring to a boil. Reduce to low and cover. Cook for 20 minutes. Remove from heat and let sit. Stir with a fork and add the rest of the cilantro. Serves 6 Served with chicken thighs and a Mexican-style salad (lettuce, avocado, tomato, olives, etc).

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