Thursday, April 9, 2009

Mexican Rice

4 TBSP cooking oil
2 cups rice, uncooked
2 cloves garlic, crushed
1/2 cup chopped onion
1 tsp salt
1/2 tsp cumin
1 8oz can tomato sauce
4 cups chicken broth

1. Brown rice in oil until golden brown. Stir often or it will burn.
2. Add garlic and onion and sauté until onion is clear.
3. Add salt, cumin, tomato sauce and water.
4. Bring to a boil and simmer for 20-30 minutes or until rice is done and rather dry.

Note: I have tried doubling this with not much success. I think it's best to make 2 single recipes in separate pans if needed!