Easy Mexican Rice

Deb's Recipes's Note:

A great side dish for homemade enchiladas!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 5

• 1/4-1/3 cup finely chopped onion
• 2 -3 tablespoons olive oil (or bacon drippings)
• 1 1/4 cups parboiled long-grain rice
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt

Directions:

1. Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
2. Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
3. Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
4. Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.

Reviews

[Chef #992940]

A family favorite. This is now the only way I make Mexican rice. The only thing I changed is instead of tomato sauce I just put in 2 tbsp. of tomato paste and add a tomato cut into 6 wedges.

[Chef #313633]

Wow this was wonderfull.I am glad I made a double batch as it was loved and all eaten.For starters I used 1tsp. cumin for the double batch and it seemed to be the perfect amount.Also I had a red pepper I wanted to use up I sauteed it with the onion in bacon grease.Also I was out of parboiled rice so I used regular.I also opted to use chunky salsa instead of the tomato sauce.Thanks for posting this keeper recipe.

[JulieP108]

This was REALLY good. It went perfect with the chimichangas I made for dinner. I am trying to branch off from cooking anything from a box, and this is a great recipe to make! We all really liked it. I had never heard of parboiled rice, but was able to find it in my grocery stores spanish foods section.