My Mexican Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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 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.
• 3 my note: a good basic, restaurant style mexican rice. the key to this recipe is the seasonings you use. i tried it as written, just with the cumin, and it was not nearly as good as it was when i did it a second time using my taco seasoning i just sprinkled in what looked like enough, about 1-1/2 teaspoons this mixture includes cumin and many other spices which are perfect for this recipe. i also cooked my onion in the oil before adding the rice to get it nice and soft, added fresh minced garlic, and used chicken stock versus broth. other than that, i followed exactly as written and it was perfect! the cook time is accurate, but i find that the last 5 min, i need to add a dash of broth to keep it from being too dry.
• 4 my taco seasoning: is a mixture of spices and a little cornstarch for thickening, that closely resembles the packaged taco seasoning you might find in the store. there is no salt or msg in this mixture.

ingredients

• 5 ingredients:.
• 7 5 teaspoons paprika.
• 9 2 1/2 teaspoons onion powder
• 11 1 1/2 teaspoons cornstarch.



recipe

• 13 directions:.
• 14 1. put in a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning. really great it's is "salt free"! this recipe is perfect as is, but i love to play with stuff so i used half regular paprika and half smoked paprika, upped the cayenne a bit and added some ancho chili powder.
• 15 if you never been able to get your rice to brown and/or puff in a skillet either, as my grandkid, she always use a rice cooker instead. she saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 celsius rice, 1-1/2 celsius chicken broth and all the other ingredients, omitting the garlic salt. the cooker shuts off when the rice is done. easy !