Friday, July 25, 2008

Mexican Rice (like La Casita)

This dish is pictured with the recipes for carne esada. My family loves it because it is simple and doesn't have big chunks of onion and pepper in it.

3 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 c. chopped onion
1/2 c. tomato sauce
2 c. chicken broth

Heat oil in pot. Add rice and cook until puffed and golden brown. While cooking, add salt and cumin. Stir in onions and cook until tender. Add the tomato sauce and chicken broth. Bring to boil, then reduce heat. Cover and simmer for 20-25 minutes. Fluff with fork.

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