Mexican Rice

Name: Mexican Rice
Ingredients: 1 cup long-grain white rice; 2 cups chicken broth; 1 tablespoon olive oil; 2 cups frozen vegetables (carrots or peas work best); 8 ounces tomato sauce; 14 teaspoon salt; 14 teaspoon black pepper; 18 teaspoon cumin; aluminum foil (or lid for pan)

9 ingredients

6 steps

Ingredients

1 cup long-grain white rice
2 cups chicken broth
1 tablespoon olive oil
2 cups frozen vegetables (carrots or peas work best)
8 ounces tomato sauce
14 teaspoon salt
14 teaspoon black pepper
18 teaspoon cumin
aluminum foil (or lid for pan)

Directions

1

Heat oil on medium in a large sauce pan.
2

Add the rice and toast slightly, turning it frequently, to make sure it doesn't burn.
3

Once it's started changing color and expanding, add the chicken broth, tomato sauce, and veggies.
4

Mix ingredients together, then add salt, black pepper, and cumin.
5

Reduce heat to medium low-ish and cover sauce pan with aluminum foil or lid.
6

Let cook for 20 minutes, stirring every 10 minutes.