If you've been a fan of the blog for a while, you may remember that I've done Mexican rice before. And if you don't remember, that's okay too - because I kind of want you to pay attention to this one!
And while that one was completely fine, it was fairly labor intensive.
I liked that Michelle's recipe only has 5 ingredients. Then I could focus on other stuff.
Like tending to a variety of kitchen-related injuries. Such as a burned arm (bottom of a pot) and almost cutting through my finger, but just making it most of the way into the nail bed.
Yeah. Kind of a hard couple of days!
On to the rice.
Heat the oil in a medium pot on the stove and add the rice.
While the rice is cooking in the oil, add the garlic powder. To be honest, the recipe calls for garlic salt - but I never seem to have any.
You might also want to add some cumin. It would also be fantastic.
After the rice is golden and super-fragrant (trust me - you'll know, my niece came into the kitchen and asked me what that smell was), add in the onions.
Cook until tender and add the tomato sauce.
Then add the chicken broth, bring to a boil, cover, and simmer for 20 - 25 minutes.
Fluff the rice with a fork and serve.
Yep - this rice was delicious. It was hearty and full of flavor and this beautiful orangey-red color. I loved it.
It's perfect side for Mexican meatloaf, tacos, chimichangas, or whatever you'd like to serve as a main - you absolutely don't need to save it for a Tex-Mex meal!
I'm not imagining that it's overly healthy due to the pre-cooking in oil business, but you only live once and you're probably not going to whip this up every day of the week.
But you might want to!
Enjoy! xoxo - Heather
3 Tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
- Heat oil in a large saucepan over medium heat and add the rice.
- Cook, stirring constantly, until golden and fragrant. Sprinkle with garlic salt.
- Stir in the onions and cook until they are tender.
- Stir in the tomato sauce and chicken broth and bring to a boil
- Reduce heat to low, cover, and simmer for 20 - 25 minutes.
- Fluff with a fork and serve.
Source: Brown Eyed Baker