Most Excellent Mexican Rice
photo by AZPARZYCH
- Ready In:
- 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)
- In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
- Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
- Add the tomatoes, consomme, cumin and salt.
- Bring the mixture to a boil over high heat.
- Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.
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RECIPE SUBMITTED BY
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