Mexican Rice

• portions: 4
• temps actif: 25 minutes
• temps total: 30 minutes

Ingrédients

3 tablespoons of vegetable oil.

1 cup of uncooked long-grain rice.

1 teaspoon of garlic salt.

1/2 teaspoon ground cumin.

1/4 cup chopped onion.

1/2 cup tomato sauce.

2 cups chicken broth.

Instructions

DIRECTIONS:

1. 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 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.

Notes

We don’t usually add chopped onions.

And we do a double batch or a triple because we’re big backs.