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Mexican Rice

Name: Mexican Rice
Total time: 25 min
Ingredients: 200g long-grain rice; 400ml chicken broth; 100g tomato sauce; 1 onion; 2 cloves garlic; 1 tsp chili powder; 1 tsp cumin; 1 tbsp olive oil; Salt and pepper to taste

25 min 600 kcal a porzione Facile

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Ingredienti

4 Porzioni

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

Istruzioni

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.

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