Mexican Rice

Name: Mexican Rice
Ingredients: 1 ripe medium tomato, cored and chopped; 1/2 small onion, chopped; 2 garlic cloves, peeled; 2 Tbsp. vegetable oil; 1 c. long grain white rice; 1/2 tsp. salt; 1/4 tsp. ground cumin; 1/8 tsp. white pepper; pinch of ground cinnamon; 1 1/2 c. chicken broth

10 ingredients

7 steps

Ingredients

1 ripe medium tomato, cored and chopped
1/2 small onion, chopped
2 garlic cloves, peeled
2 Tbsp. vegetable oil
1 c. long grain white rice
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. white pepper
pinch of ground cinnamon
1 1/2 c. chicken broth

Directions

1

Combine the tomato, onion and garlic in a blender.
2

Puree until smooth.
3

In a medium saucepan, with lid, heat the oil over medium-high heat. Add the rice and fry, stirring frequently, until opaque and golden.
4

Pour in the tomato puree, salt, cumin, white pepper and cinnamon and continue cooking, stirring frequently, until most of the liquid is absorbed.
5

Pour in the chicken broth. Bring to a boil, reduce to a simmer and cover.
6

Cook 25 minutes or until the liquid is absorbed.
7

Let sit with the cover on 10 minutes longer. Fluff and serve.