restaurant mexican rice
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Didn't realize I ran out of my rice packets in the freezer until it was too late. So, thought I would try this homemade Mexican Rice instead.... Got it from one of the spiral bound cookbooks that I picked up at a fundraiser over the years. Pretty tasty if I do say so myself.
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prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For restaurant mexican rice
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3 Tbspvegetable oil
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1 clong grain rice, uncooked
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1 tspfresh minced garlic
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1/2 tspkosher salt
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1/2 tspcumin
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1/2 ctomato sauce
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1 can(14 oz) chicken broth
How To Make restaurant mexican rice
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1Heat oil in a large pan over medium heat; add the rice & stir until rice begins to lightly brown. Add garlic, salt, and cumin and stir the rice until it all starts to get a little golden. Add the tomato sauce and chicken broth, bringing the mix to a boil. Stir, turn the heat down to low/medium-low and cover the pan with a lid. Simmer for 25 minutes or until all water is absorbed. Remove from heat and fluff with a fork before serving. YUM!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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