Prep 15 mins
Cook 25 mins
A great rice for any Mexican dinner.
- 2 cups long grain rice
- 1⁄2 cup olive oil
- 1 large yellow onion, minced
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1 (14 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, diced
- 4 cups water
- In a large saucepan, heat oil over medium-high heat with cover.
- Add rice, fry, stirring until rice is lightly browned, 3-5 minutes.
- Stir in the minced onion, garlic, cumin and salt, fry another minute.
- Add tomatoes with liquid plus the water.
- Bring to a boil, reduce heat to low, cook another 15 minutes, until rice is fluffy and dry.
The most unflavorful rice dish that I have ever tried.....First of all, the 4 cups of water need about an hour to absord instead of 15 minutes; after 20 minutes, I had to drain the liquid off because it was taking way too long.....Definitely not something that I would recommend or try again...Sorry, Bob, but this dish definitely bellied up
This was not very flavorful or tasty. I followed another suggestion and poured my tomatoes into a big measuring bowl and added enough water to make four cups of liquid. The last step doesn't say if we are to put the lid on the pot or not while cooking, but I put the lid on and the texture was fine. I also added one cup of frozen corn for flavor. This had too much cumin and not enough other flavors for my taste.
This is a very easy recipe and tasty too. I corrected the water as others did (the canned tomatoes AND water should equal 4 cups together, NOT four cups of water).