Most Excellent Mexican Rice

This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  large onion, chopped
• 4  tablespoons olive oil
• 2  garlic cloves, minced
• 2  cups long-grain rice
• 1 1⁄2 cups tomatoes, peeled and finely chopped
• 4  cups  beef consomme
• 1 1⁄2 teaspoons cumin
• 1  pinch salt (to taste)

Directions

1. In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
2. Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
3. Add the tomatoes, consomme, cumin and salt.
4. Bring the mixture to a boil over high heat.
5. Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.