Mexican Rice II


  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cumin
  • ¼ cup chopped onion
  • ½ cup tomato sauce
  • 2 cups chicken broth
  • Directions

  • Step 1

    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.


  • Step 2

    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.

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