|2 Cups Long Grain Rice|
|2 Tbsp Canola Oil|
|2 Cups Tomato Sauce|
|1/4 Cup Cilantro|
|1 Tsp Salt|
|1 Minced Garlic Cloves|
|2 Cups Low Sodium Chicken Broth|
|1/8 Tsp Ground Cumin|
|1/8 Tsp Garlic Pepper|
People have more fun if they don’t eat so much they have to be taken home in an ambulance.
While Mexican Rice is often used a side with many Mexican dishes, it is also often used when making burritos. I love a good chicken burrito stuffed with Mexican rice, source cream and some pico de gallo. Yummy!
Cut onion into quarters and purée using a food processor. Place the tomato sauce, onion purée, chicken broth, garlic, salt, pepper and cumin into a medium saucepan and bring to a boil over medium heat
Heat oil in large frying pan on medium heat. Add rice and cook until golden brown
Once rice is golden brown, add tomato mixture and stir well. Cover pan and let simmer for 40 minutes stirring once at the 20 minute mark.
Once rice is cooked and there is no liquid left, add cilantro and fluff before serving.