Made with AI
Mexican Rice
Ingredients
- long-grain rice200 g
- chicken broth400 ml
- tomato sauce100 g
- onion1 medium
- garlic2 cloves
- chili powder1 tsp
- cumin1 tsp
- olive oil1 tbsp
- saltto taste
- pepperto taste
Instructions
- 1
Rinse the rice under cold water until the water runs clear to remove excess starch.
- 2
Heat the olive oil in a large skillet over medium heat.
- 3
Add the chopped onion and sauté until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the rice, chili powder, and cumin, and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- 6
Pour in the chicken broth and tomato sauce, and stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- 8
Remove from heat and let it sit, covered, for 5 minutes.
- 9
Fluff the rice with a fork and season with salt and pepper to taste before serving.
