Ingredients
- 2 Tbsp. vegetable oil
- 1 cup long grain rice, uncooked
- 1 tsp. fresh minced garlic
- 1/4 cup onion minced fine
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1 teaspoon chipotle pepper seasoning or Tajan (MY NEW FAV!! chili lime seasoning)
- 1/2 c. tomato sauce
- 1 (14 oz) can chicken broth
- 3 Tbsp. finely chopped fresh cilantro
Instructions- Heat oil in a large saucepan over medium heat.
- Add the rice and gently stir until rice begins to lightly brown.
- Add the garlic, salt, and cumin and stir the rice 'til it looks golden.
- Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
- Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
- Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork.
- My dear friend just passed on from bone cancer and I was honored to be asked to help with her family brunch. They are serving Mexican in her memory so I wanted a really good Mexican rice. That sent me on the hunt for recipe incorporation (that means taking the best of what I find and sticking it all together.) I ended up with this after four tries. And Good grief, I thought it served a bunch more than four people. Serves 7 at least. I made four batches and served it as a side dish to 40 and still had leftovers for lunch.
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