Mexican Rice

This is a yummy rice recipe my grandma would make oh so often as a side dish, and we would all gobble it up! Consistency of the rice is the most important part of this recipe - too mushy or crunchy is no good, so measuring out the chicken broth and the rice are important. Enjoy!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup long-grain white rice
• 2  cups chicken broth
• 1  tablespoon olive oil
• 2  cups  frozen vegetables (carrots or peas work best)
• 8  ounces tomato sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon cumin
•  aluminum foil (or lid for pan)

Directions

1. Heat oil on medium in a large sauce pan. Add the rice and toast slightly, turning it frequently, to make sure it doesn't burn.
2. Once it's started changing color and expanding, add the chicken broth, tomato sauce, and veggies. Mix ingredients together, then add salt, black pepper, and cumin.
3. Reduce heat to medium low-ish and cover sauce pan with aluminum foil or lid. Let cook for 20 minutes, stirring every 10 minutes.