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Easy Mexican Rice
Ingredients:
½ cup diced onion (white or yellow)
2 tablespoons vegetable oil (olive is fine)
2 cups rice
1 small can (8 ounce) Hunt’s tomato sauce
1 can chicken stock
1 teaspoon chile powder
1 teaspoon cumin
¼ teaspoon salt
Heat oil over medium heat in a medium sauce pan. Add onions and salt and sauté until translucent. Add rice and brown making sure to cover all grains with oil.
Add chicken stock and water to equal the directions on rice ( I use jasmine and use 2 cups of rice and 2 2/3 cups liquid) then add tomato sauce, chile powder and cumin and mix well. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes. Remove from heat and fluff (mix well, the onion will all be on top), cover and let set another 5 minutes.
Ingredients:
½ cup diced onion (white or yellow)
2 tablespoons vegetable oil (olive is fine)
2 cups rice
1 small can (8 ounce) Hunt’s tomato sauce
1 can chicken stock
1 teaspoon chile powder
1 teaspoon cumin
¼ teaspoon salt
Heat oil over medium heat in a medium sauce pan. Add onions and salt and sauté until translucent. Add rice and brown making sure to cover all grains with oil.
Add chicken stock and water to equal the directions on rice ( I use jasmine and use 2 cups of rice and 2 2/3 cups liquid) then add tomato sauce, chile powder and cumin and mix well. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes. Remove from heat and fluff (mix well, the onion will all be on top), cover and let set another 5 minutes.