As promised in my last post for the queso chicken, today's recipe is an easy way to make a delicious rice side dish. In my opinion, this recipe is even better than a lot of the rice I have at Mexican restaurants. Plus you can control the amount of spices you put it in so you can make it as flavorful as you like!Better Than a Restaurant Mexican Rice
Ingredients:
- 2 cups long grain white rice
- 1 8oz can tomato sauce
- 3 cups chicken broth
- 1/2 a small onion, diced
- 1 tsp cumin
- salt & pepper
- 1 tbs olive oil
***optional: 1 clove garlic minced
Directions:
Saute the onion in olive oil for 5 minutes. Season with salt, pepper, and cumin. If you are adding garlic, saute now for 1 minute. Stir in the rice. Saute for 2 minutes until rice is coated with oil and seasonings and begins to toast. Add in 1/2 the can of tomato sauce; stir well. Pour in chicken broth and bring to a boil. Reduce to a very low simmer and place a lid on. Steam rice for 25-30 minutes. When the rice is cooked through, add the remaining tomato sauce if desired, and fluff with a fork. Serve with your favorite Mexican or Southwestern meal. Enjoy!
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