We enjoy cooking up this rice for our Mexican meals. It’s good stuff! I have also made this rice using enchilada sauce in place of plain tomato sauce.
Ingredients:
- 3 tb vegetable oil
- 1 c long grain rice, uncooked
- 1 ts fresh minced garlic
- ½ ts salt
- ½ ts cumin
- ½ c tomato sauce
- 1 – 14 oz. can chicken broth
- 3 tb finely chopped fresh cilantro (if desired – if I don’t have it, I don’t add it and the dish isn’t ruined in any way)
Method:
- Heat oil in a large saucepan over medium-high heat.
- Add the rice and stir until rice begins to lightly brown.
- Add the garlic, salt, and cumin and stir it in.
- Add the tomato sauce, chicken broth, and cilantro. Boil, cover, turn heat to low and simmer 20-25 minutes or until rice is soft and water is soaked up.
- Remove from heat, fluff with a fork and enjoy.
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