Mexican Rice
Source of Recipe
From "Magnolia Table" by Joanna Gaines
List of Ingredients
- 3 tablespoons vegetable oil
- 1� cups long-grain white rice, rinsed
- 1 teaspoon ground cumin
- 1 white onion, finely chopped
- 1 clove garlic, minced
- One 8-ounce can tomato sauce
- 2� cups chicken broth or water
- 1 teaspoon kosher salt
- � teaspoon freshly ground black pepper
- � cup minced fresh cilantro or parsley, for garnish
Instructions
- In a large saucepan, heat the oil over medium heat.
Add the rice and saut�, stirring, until lightly browned, about 10 minutes. Stir in the cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes.
- Pour the tomato sauce into a 4-cup or larger glass measuring cup. Add enough chicken broth to make 3� cups total and stir it into the rice. Add the salt and pepper.
- Bring to a boil. Stir once, reduce the heat, cover, and simmer for 20 minutes. Remove the pan from the heat without uncovering it. Let stand, covered, for 10 minutes. Fluff the rice with a large fork and sprinkle over the cilantro. Serve.
Makes 4 to 6 servings
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