Mexican Rice II
photo by GirlyJu
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
0.5 cup
- Serves:
- 4
ingredients
- 44.37 ml vegetable oil
- 236.59 ml uncooked long-grain rice
- 4.92 ml garlic salt
- 2.46 ml ground cumin
- 59.14 ml chopped onion
- 118.29 ml tomato sauce
- 473.18 ml chicken broth
directions
- 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and/or toasted. While rice is cooking, sprinkle with salt and cumin.
- 2. 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.
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RECIPE SUBMITTED BY
GirlyJu
Brenham, 83