Sonoran Rice
"This dish makes a mildly flavorful accompaniment to any Mexican dish. From Good Food Magazine May 1988."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄4 cup vegetable oil
- 1 medium onion, coarsely chopped
- 1 cup long-grain rice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1 cup water
- 2 medium tomatoes, seeded and chopped
- 1⁄4 teaspoon salt
directions
- Heat oil in large deep skillet over medium heat. Add onion and cook, stirring frequently 2 minutes. Add rice and cook, stirring to coat with oil, until rice begins to brown, 5-8 minutes. Stir in garlic and cumin and cook 1 minute longer.
- Add remaining ingredients and heat to boiling. Reduce heat, cover skillet, and simmer 15 minutes. Remove from heat and let stand covered 10 minutes. Fluff rice gently with fork and transfer to serving dish.
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Reviews
-
Very tasty & easy to put together. My stove has a simmer setting but it must not have been hot enough so I needed to cook about 10 mins more. Liked the cumin flavour. Thanks for sharing. -
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This was FANTASTIC ! It was great that I cooked the whole thing, because with 18 below temperatures outside and plenty leftover this works out great. Made recipe exactly, and is a keeper for me. Made for 1-2-3 hit wonders. -
The rice was great! The only extra I added was black pepper. As with many recipes, it's better the second day as flavors meld together. -
Very tasty rice dish ! I was pressed for time so I just chopped the tomato and threw it in seeds and all. DH loved it. It's a keeper. Thanks. -
love this way of cooking rice made with recipe #86025 simple filling meal
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
