Mexican Rice I
I look forward to making this and trying it out. I like a good Mexican rice, best I have eaten was in Pattaya at a friend's restaurant. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 tablespoons cooking oil
- 1 cup dry white rice
- 3 cloves garlic, smashed and finely minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup onion, finely chopped
- 1/2 cup tomato sauce, OR make from a shortcut
- 2 cups chicken stock, fresh or from powder
Instructions
- Heat oil in a large non stick skillet over medium heat and add the garlic and onion, when the onion is soft, then add the rice. Cook, stirring constantly, until the rice is golden brown. While rice is cooking, sprinkle with salt and cumin.
- When the rice is golden brown, stir in the tomato sauce and chicken stock and bring to a boil, once boiling, reduce to a low simmer, cover and cook for 20 to 25 minutes. Add more chicken stock as needed to keep the rice from drying out. Fluff with a fork and serve as a side with any Mexican dish.
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