How Did You Grow The Rice?

The other night I decided to make Mexican rice. Normally, I would just buy a packet of Uncle Ben’s Ready Rice (ready in 90 seconds in the microwave) that was a Mexican flavor, but wanted to do it by scratch.

When the family sat down to the table and tasted it, they loved it. I proudly told them that it was homemade rice. The Ranting Wife looked at me quizzically and asked “How did you grow the rice?”.

Ok, so I bought the rice…

So simple to make.

Toast/fry the rice a bit.

Add the liquids and cook.

Zingy and delightful.

Mexican Rice

Prep Time: 5 M | Cook Time: 25 M | Makes: 4 servings

Ingredients:

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

Directions:

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.

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.

PREP 5 mins

COOK 25 mins

READY IN 30 mins

Nutritional Info:

Calories 291 kcal 15%
Carbohydrates 42.4 g 14%
Cholesterol 2 mg < 1%
Fat 11 g 17%
Fiber 1.2 g 5%
Protein 4.8 g 10%
Sodium 1096 mg 44%

Source: http://allrecipes.com/recipe/mexican-rice-ii/