Mexican Rice

Written by on in Sides and Salads
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Ingredients

  • 3 tablespoons vegetable oil

  • 1 cup uncooked long-grain rice

  • 1 teaspoon garlic salt

  • 1/2 teaspoon ground cumin

  • 1/4 cup chopped onion

  • 1/2 cup tomato sauce

  • 2 cups chicken broth

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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