Mexican Rice II

Mexican Rice II
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  • 2 cups chicken broth
  • ½ cup tomato sauce
  • ¼ cup chopped onion
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 cup uncooked long-grain rice
  • 3 tablespoons vegetable oil

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and ...

View full recipe at SpringPad


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