~ MEXICAN RICE ~
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- 2 Tbsp
- oil (i prefer peanut oil)
- 1 c
- long-grain rice
- 2 clove
- garlic, minced
- onion, chopped fine
- tomatoes, coarsely chopped
- 2 c
- water (or broth, for extra flavor)
- 1 tsp
1Heat oil; add rice & stir over medium-high heat until golden brown.
2Add garlic & onion & saute until onion browns slightly.
3Add tomatoes, water/broth, & salt. Bring to a boil, uncovered.
4Turn heat down very low; cover & cook 15-20 mins.
6(NOTE: Can add chopped bell pepper with garlic & onion, if desired)