Rio Grande Rice

Name: Rio Grande Rice
Ingredients: 3 tablespoons olive oil; 1/2 cup onion, finely diced; 1 1/2 cups white rice, uncooked regular long grain; 1 red pepper, chopped; 1 teaspoon ground cumin; 1 teaspoon chili powder; 12 ounces tomato sauce; 2 teaspoons salt; 1 garlic clove, minced; 1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional); 3 cups water

11 ingredients

6 steps

Ingredients

3 tablespoons olive oil
1/2 cup onion, finely diced
1 1/2 cups white rice, uncooked regular long grain
1 red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
12 ounces tomato sauce
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)
3 cups water

Directions

1

In a large saucepan, heat vegetable or olive oil over medium-low heat.
2

Saute the onions in the pan until golden brown.
3

Add the rice to the pan and stir well to coat the grains with the oil.
4

Mix in the remaining ingredients.
5

Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
6

Stir the rice occasionally to keep it from sticking.