Thursday, August 12, 2010

Rachel’s Mexican Rice


Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: about 4 cups cooked rice

¾ cup chopped onion – about ½ of a medium onion
1 heaping tbs chopped jalapeño – about 1 small or half of a large one
1 15-16 ounce can of tomato sauce – about 1-1/2 cups
2 3/4 cups water or enough to make 4 1/4 cups liquid when added to tomato sauce
1 tsp kosher salt
1/8 tsp ground black peper
½ tbs ground cumin

Bring water and tomato sauce mixture to a boil add all seasonings and rice; stir. Cover with lid and cook 20 minutes gently stirring every 5 minutes or so to prevent the bottom from burning. Generally you do not want to stir rice while cooking, but the tomato sauce causes the rice to stick to the pan. Remove from heat. Let sit for 5 minutes then fluff with fork and serve.

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