Mexican Rice



  • 1/2 teaspoon ground cumin

  • 1 cup chicken broth

  • 3 tablespoons vegetable oil

  • 1 cup uncooked long-grain rice

  • 1/4 cup chopped onion

  • 1 cup tomato sauce

  • 1 teaspoon garlic salt

  • 1 bay leaf


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 bay leaf, 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 and remove bay leaf when done.


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