Mexican Rice

I found this recipe a few years ago and it has been a family favorite ever since.  If we are having Mexican for dinner - this rice will be our side dish.  You won't know the difference between this recipe and the rice you get in any good Mexican restaurant, yes, it's THAT good..and gluten & dairy-free!

Enjoy!
Kirsten


MEXICAN RICE

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

1)  Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until golden.  While rice is cooking, sprinkle with salt and cumin.

2)  Stir in onions and cook until tender.  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20-25 minutes, or until liquid is absorbed.  Fluff with a fork.

NOTES:

~I use olive oil, but vegetable or canola would be fine too.

~I use Jasmine rice, it's my favorite!

~To make it more kid friendly, chop the onion fairly fine.

~When I'm pinched for time, I skip the onions and just throw in some dried minced onion (add when you add the other spices).

~Check your chicken broth to make sure it doesn't contain MSG!  The fewer ingredients, the better!