Fairly authentic spanish rice. Source: http://allrecipes.com/recipe/27072/mexican-rice-ii/
• Heat oil in a large saucepan over medium heat. A Wok works quite well.
• Add the rice and gently stir until rice begins to lightly brown.
• Add the garlic, salt, and cumin and stir the rice til it looks golden.
• Add the tomato sauce and chicken broth and turn the heat up to medium high.
• Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
*Add peas and corn, if desired.
• Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.
Keep warm over low heat, and gently toss rice to dry out rice, if it is still "wet". Be careful not to burn the rice at this point.
Ingredients
Directions
• Heat oil in a large saucepan over medium heat. A Wok works quite well.
• Add the rice and gently stir until rice begins to lightly brown.
• Add the garlic, salt, and cumin and stir the rice til it looks golden.
• Add the tomato sauce and chicken broth and turn the heat up to medium high.
• Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
*Add peas and corn, if desired.
• Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.
Keep warm over low heat, and gently toss rice to dry out rice, if it is still "wet". Be careful not to burn the rice at this point.