Wednesday, April 25, 2007
I always made Spanish Rice-A-Roni to go with my Mexican Meals. I don't like Spanish Rice. What I wanted was the spiced red rice that is served as the rice part of rice and beans as a side at the local Mexican restaurant.
Allrecipes.com came through again. I found a recipe and then tweaked it to suit our tastes.
3 tablespoons olive oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
2 T dried chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in dutch oven.
Cook rice until slightly browned.
Stir in garlic salt, cumin and dried chopped onion.
Stir in tomato sauce and broth.
Bring to a boil, reduce heat, cover and simmer 20-25 minutes.