Tuesday, September 27, 2011

Mexican Rice

We love Mexican food!  It is definately something I can serve with no complaints.  I have one chick who is especially fond of rice...any rice.  I have searched high and low for the perfect Mexican rice recipe.  Usually they come out too hard.  I have finally come up with the perfect rice.  Try it, you'll like it.  (Please excuse my pot...)

Here is how the rice looks after I browned it...If you have ever made Rice-A-Roni you know what to do!

Beans and cheese soft tacos with amazing Mexican rice.

  • 2 T. olive oil
  • 2 c. long grain white rice
  • 2 t. garlic salt
  • 1 t. cumin
  • 1/2 an onion, diced
  • 4 c. homemade chicken broth (canned will work too)
  • 1 (8 oz.) can tomato sauce
Heat oil in a large saucepan over medium heat. Cook rice, stirring constantly, until golden brown. While rice is cooking, add cumin and garlic salt. Stir in onion and cook until soft. Stir in chicken broth and tomato sauce. Bring to a boil. Cover and reduce heat to low. Cook for 20 to 25 minutes.  Fluff with  fork. Serve along side your favorite Mexican meal.

Check out Tasty Tuesday for more yumminess.

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