restaurant mexican rice
Updated on Mar 24, 2014
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
yield
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain rice, uncooked
- 1 teaspoon fresh minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 cup tomato sauce
- 1 can (14 oz) chicken broth
How To Make restaurant mexican rice
-
Step 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!
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