Mexican Rice - Perfect to serve with any Mexican dish
Ingredients
- 45 ml vegetable oil
- 185 g uncooked long-grain rice
- 6 g garlic salt
- 1 g ground cumin
- 40 g chopped onion
- 120 ml tomato sauce
- 475 ml chicken broth
Directions
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and
golden. While rice is cooking, sprinkle with salt and cumin.
- 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 to 25 minutes. Fluff with a fork.
