Mexican Rice

Last week we were in the mood for something a little different. We had never made fajitas at home before so we grilled up chicken, onions and peppers and had all the fixings on the side. To go with it I made a Mexican-style rice. Admittedly, I have never had the rice when we go out for Mexican, but Nick said this really tasted authentic – I loved it as well so we’ll definitely be keeping the recipe!

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

(A lot of the recipes I saw called for cumin or other spices, but I chose to omit them.)

1. Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt.

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.


2 Responses

  1. this rice recipe has never failed us! i made it again tonight and could not stop eating it!

  2. […] served Mexican Rice as a side to the enchiladas, and it was definitely enough for a complete meal! In fact, I will […]

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