Mexican Rice II

READY IN: 30mins
SERVES: 4
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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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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