Mexican Rice II recipe

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Ingredients

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

Nutrition Info

291 calories
carbohydrate: 42.4 g
cholesterol: 2.5 mg
fat: 11 g
fiber: 1.2 g
protein: 4.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1095.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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 simmer for 20 to 25 minutes. Fluff with a fork.

Recipe Yield

4 servings

Recipe Note

This is a wonderful side dish for any Mexican dinner.

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