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Mexican Rice

Mexican Rice

Southern Living DECEMBER 2001

  • Yield: Makes 4 servings

Ingredients

  • 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

Preparation

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.

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Mexican Rice recipe

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