Monday, August 30, 2010

Mexican Rice...

3 T vegetable oil
1 C uncooked long-grain rice
1 t garlic salt
1/2 t ground cumin
1/4 chopped white onion
1/2 C tomato sauce
2 C chicken broth

1. Heat oil in a large saucepan over med. heat and add rice. Coo, stirring constantly, until puffed and golden. 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 20-25 minutes. Fluff with a fork.

This recipe is from and some of the contributors have posted some fun variations, but this is an easy and delicious side dish or perfect to go in those tacos or burritos we love.

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