Saturday, July 2, 2011

Mexican Rice

  • 1 cup of long grain white rice
  • 2 cups of low-sodium chicken broth
  • 1 tablespoon of olive oil
  • 1 small yellow onion, diced
  • 4 cloves of garlic, finely minced
  • 1/4 cup of tomato paste
  • 1 teaspoon cumin
  • Salt to taste
 what you do:
  1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer until done. 
  2. While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil until translucent and starting to brown. 
  3. Add the garlic to the skillet and cook for one minute, stirring constantly. 
  4. Stir in the tomato paste and cumin and cook for another minute or two. 
  5. Mix in hot, cooked rice until well combined. Season to taste with salt. Serve immediately.

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