Wednesday, January 11, 2012

Mexican Rice

     As promised, here is the Mexican Rice from the picture of yesterday's Creamy Green Chili Chicken Enchiladas.

3 T. vegatable oil
1 C. uncooked  long grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 C. chopped onion
1/2 cup (4 oz) tomato sauce
2 C chicken broth

  1. Heat oil in a pot.
  2. Add rice and onion. Cook until rice is puffed and golden and onions are translucent.
  3. Add garlic salt and cumin.
  4. Add tomato sauce and chicken broth.
  5. Bring to a boil and then reduce heat.
  6. Cover and simmer for 20-25 minutes, stirring occasionally.
  7. Fluff with a fork.

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