Wednesday, April 25, 2007

Mexican Rice

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. came through again. I found a recipe and then tweaked it to suit our tastes.

Mexican Rice

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.

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