Mexican Rice

Served with Enchiladas Verde ( and refried beans. E didn't like much; J and A did.

Yield: 4 servings ( Serving Size: 1 C )
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  • 3 tablespoon(s) oil
  • 1 cup(s) rice
  • 1 teaspoon(s) garlic salt (I used garlic powder)
  • 1/2 teaspoon(s) cumin (powdered)
  • 1/4 chopped onion
  • 1/2 cup(s) tomato sauce (I used pureed diced tomatoes)
  • 2 cup(s) chicken broth


  1. 1. Heat oil and add rice. Cook until puffed and golden. While cooking, sprinkle with salt, garlic and cumin.

  2. 2, Stir in onions and cook until tender. Stir in tomato sauce and broth; bring to boil. Reduce to low and simmer covered for 20-25 minutes.
March 2013

This recipe is a personal recipe added by anniebaby2 and has not been tested or endorsed by MyRecipes.

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