Monday, August 16, 2010

Mexican Rice

This is a great side for enchiladas or tacos. It's so yummy and easy!

Mexican Rice
adapted from multiple recipes

2 TBS Canola oil
1 cup uncooked rice
1/2 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1 1/2 tsp onion powder
1/2 cup salsa
1/2 cup tomato sauce
2 cups chicken stock (I love Kitchen Basics!)

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. Once rice is golden, stir in garlic powder, salt, cumin and onion powder. Continue cooking 1-2 minutes or until fragrant.

Add in salsa, 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. 


No comments:

Post a Comment