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- Ready In:
- 3 tablespoons olive oil
- 1 cup uncooked long grain rice
- 1 teaspoon garlic salt
- 1⁄2 teaspoon cumin
- 1⁄4 cup chopped onion
- 1⁄2 cup tomato sauce
- 2 cups vegetable broth
- Heat oil in a large over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender.
- Stir in tomato sauce and broth; bring to a boil.
- Reduce heat to low, cover and simmer for 20-25 minutes. Don't lift the lid or stir while its cooking. Fluff with fork.
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FANTASTIC RECIPE. THANKS. I had company tonight and took a chance with a new recipe for my mexican meal I made. Your mexican rice did not disappoint. And EVERYONE loved it! I used basmati rice as thats the only kind I had in my cupboard. I also used garlic and salt separately instead of garlic salt which I didn't have. And I used chicken broth instead of vegtable. I chose this recipe as I was short on time and it looked the simplest. But sometimes simple is just the best. Now I will be making this everytime I make mexican. Loved it. And to everyone who wants to try this recipe for the first time, don't hesitate!
As I grew up, my best friend was from a Mexican family. I watched them make rice for years, but when I made it something went wrong. Your rice is the closest I've found to what they always did. They added garlic and salt, not garlic salt. They also used water instead of broth. Never the less, it is awesome. What some people don't realize is..Mexican rice isn't meant to be DRY. This rice is wonderful.