Mexican Rice

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

1 cup White rice, long-grain

2 cups Chicken stock

1 8 oz can Tomato sauce

1/4 Onion, peeled

2 tablespoons Vegetable or canola oil

1 Jalapeño

2 tablespoons Butter (optional)

1 tablespoon Chicken bouillon powder (or tomato bouillon with chicken flavor powder)

1 teaspoon Garlic powder

1 teaspoon Salt

1/2 teaspoon Cumin

Instructions

Heat oil in large saucepan over medium-low to medium heat. Add rice to pot and cook in oil until it turns translucent, 1-2 minutes.

Add chicken stock, tomato sauce, quarter onion (just peel, don't chop), jalapeño (whole, stem and all), bouillon powder, garlic powder, salt, and cumin. Stir briefly, scraping bottom of pot. Do not stir again. Raise heat to high until liquid boils.

Once liquid boils, reduce heat to lowest setting. Cover pot. Let sit 20-25 minutes or until rice is cooked. Remove quarter onion and jalapeño and stir 2 tablespoons butter (optional) into rice. Serve.