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Rate this recipe 4.4/5 (16 Votes)


  • 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


Servings 6
Adapted from


Step 1

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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