Mexican Rice

Southern Living
Makes 4 servings


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1 cup uncooked long-grain rice
1 tablespoon vegetable oil
1/4 cup chopped onion
2 garlic cloves, minced
1 (14 1/2-ounce) can chicken broth
2 plum tomatoes, seeded and chopped
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: cilantro leaves


Sauté rice in hot oil in a skillet over medium-high heat 3 minutes or until lightly browned. Add onion and garlic, and sauté 2 minutes.

Stir in broth and next 4 ingredients. Cover, reduce heat, and cook 15 to 20 minutes. Remove from heat, and let stand 5 minutes. Fluff rice with a fork. Garnish, if desired.

Created date

December 2002