This dish, often known as 'Spanish' rice, makes an easy addition and perfect compliment to any Mexican style entree.
- 3 tbsp vegetable oil
- 1 cup long grain rice uncooked, such as basmati or jasmine
- 1 tsp fresh minced garlic
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 cup tomato sauce
- 1 3/4 cup chicken broth
- 3 tbsp finely chopped fresh cilantro
In a large skillet, heat the oil over medium heat. When hot, add the rice and gently stir until rice begins to lightly brown and crisp.
Add the garlic, salt, and cumin, stirring until fully incorporated and everything's a nice golden color .
Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
Bring the mix to a boil then turn the heat to low and cover.
Simmer for 20 to 25 minutes. Remove from heat, fluff with a fork, and enjoy!
Calories: 274kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Sodium: 830mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg