Friday, December 5, 2008

Mexican Rice

Similar to the rice in mexican resturants, this makes a good side dish for any mexican meal.

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 or 2 cloves of minced garlic
1/2 tsp salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups water
2 chicken bullion cubes or 2 tsp of chicken bullion

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin.
Stir in garlic and onions and cook until tender. Stir in tomato sauce, water and bullion; bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, without lifting the lid. Let stand another 5 to 10 minutes before uncovering. Fluff with a fork.

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