Monday, July 19, 2010

Mexican Rice

I love Mexican rice.  It is the perfect all-purpose side dish.   The flavors in this work together really nicely and make for a well-textured, flavorful rice.  An added benefit is that it freezes really well, making a nice, re-heatable portion of rice when you need it.

2 cups long-grain white rice
1 8 oz. can tomato sauce
1 small onion, chopped finely
4 cups low sodium chicken broth
3 T. vegetable oil

Saute rice and onions in vegetable oil over medium heat until rice begins to brown.  Add tomato sauce and stir to evenly coat rice (be careful adding tomato sauce to hot pan, try to avoid putting sauce onto dry pan which will end up in a lot of steam, and cover the rice first).

Add broth to rice and bring to boil.  Turn the heat down to low and cook for 20-25 minutes or until liquid is absorbed.


1 comment:

  1. The best rice recipe, I use whole sliced onions instead of chopped, still tastes good.


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