Mexican Rice

I’m weird when it comes to Mexican food. Some may say that I’m picky. One thing I do like is Mexican rice, especially when I make it myself.

We were making enchilada’s for dinner the other day and I felt like we needed a side. The reason I only like things I make myself, is because then I know everything that’s in it. In my opinion, I make the best Mexican food, because I love the way I make it. I know that may sound weird and also a little egotistical but it’s the way I feel. I only started liking Mexican when I got pregnant with Grey so this is all really new to me.

Ingredients

  • 2 cups of long grain rice
  • 1/4 cup oil
  • 1 8oz can tomato sauce
  • 1 teaspoon salt
  • 2 cloves of garlic (minced)
  • 4 cups chicken broth
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper

Directions

  1. Heat oil in a large frying pan on medium heat. Add rice and garlic and cook until golden brown.
  2. Once brown, add chicken broth, tomato sauce, salt, cumin and pepper to the pan.
  3. Stir and cover. Let it simmer for 30 to 40 minutes or until there is no liquid left in the pan. Fluff before serving.

 


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