Mexican Rice

This Mexican Rice is a new discovery but the kids love it! I had no leftovers the first time around so doubled the second time. The kids and husband asked for this again the very next day.

Ingredients

• 3 tablespoons vegetable oil
• 1 cup long grain rice, uncooked
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/2 cup tomato sauce
• 14 ounces chicken broth
• 3 tablespoons fresh cilantro, finely chopped

Prep: 5 minutes

Cook: 20 minutes
Servings: 4

Directions

• Heat oil in a large saucepan over medium heat. 
• Add the rice and gently stir until rice begins to lightly brown. 
• Add the garlic, salt and cumin and stir the rice until 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. 
• Simmer for 20 to 25 minutes. 
• Remove from heat and fluff with a fork, then stir in chopped cilantro.

My Modifications

• Leave out cilantro 
• I accidentally used instant rice one time and, while it tasted ok, is much better with the correct rice.