Description
A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don’t have chicken stock, use hot water and chicken bouillon.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 cup uncooked short-grain white rice
- 1 ¾ cups chicken broth
- ¼ cup tomato paste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin
- and cook for about 30 seconds. Add the rice
- chicken broth and tomato paste
- and bring to a boil. Transfer to a 1 quart casserole dish
- and cover with aluminum foil or a lid.
- Bake for 35 to 40 minutes
- or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 5