Mexican Rice

Yesterday I was in the mood for Mexican food so I made chicken fajitas and served them with beans and rice. The fajitas were good, but the recipe isn't worth posting. On the other hand, I really really really liked this Mexican rice recipe and I don't even like Mexican rice. So, it's a keeper. The only thing Jeff would like to add is some hot peppers. We'll see.

Original recipe, here.

Prep Time: 5 min
Cook Time: 25 min
Ready In: 30 min

Ingredients:

• 3 tablespoons vegetable oil
• 1 cup uncooked rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions:

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.