Wow ~ my last post for 2010! It doesn’t seem possible another decade is gone. Thank you all for visiting and commenting and I hope you’ll continue to do so in the next decade.
I am going to take the weekend off and I’ll be back on Monday with my blogging goal for the new year (I hate the word resolution since it seems to set me up for failure) and some other things I’m thinking about!
This recipe is easy (of course) and really very flavorful. It doesn’t add lots of ingredients like some Mexican rice recipes I have seen and when you are pressed for time ~ that’s a good thing as Martha would say. Plus it tastes much better than the Mexican rice in a box or packet. It’s also a good starting point in case you want to add anything like chilis or green bell pepper or whatever.
3 tbsps vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until the rice starts to get golden brown. While stirring the rice add the salt and cumin. Stir in onions and cook until tender and translucent. 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 and serve.
Makes 4 servings