Mexican Rice by Katie
Restaurant-style
Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 3 Tbsp | canola oil | any neutral cooking oil works |
| 2 cups | instant brown rice | |
| 1 tsp | fresh garlic | minced |
| ½ tsp | salt | |
| ½ tsp | cumin | ground |
| ½ cup | tomato sauce | |
| 14 oz | broth | scant 2 tsp Better Than Bouillon (Vegetarian No Chicken Base, Seasoned Vegetable Base, or Roasted Garlic Base) combined with 14 oz hot water |
Directions
-
Heat oil in a large saucepan over medium heat.
-
Add the rice and gently stir until rice begins to lightly brown, about 2–3 minutes.
-
Add the garlic, salt, and cumin, and stir for another minute.
-
Add the tomato sauce and 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.
-
Simmer for 10–15 minutes, until most of the liquid has been absorbed.
-
Remove from heat and stir. Cover and let stand for 5 minutes.
-
Fluff with a fork and serve.
Notes
Great as a side dish on its own. We sometimes add carrots, peas, corn, sauteed onion, and/or pinto beans. Combine after fluffing the rice in the final step.
Adapted from Favorite Family Recipes
Share
Scan or tap the QR code to share this page.