Mexican Rice California Style

1. 1

   In a large dutch oven, brown rice in oil.

2. 2

   Add the onion and garlic until soft and translucent.

3. 3

   Add the chicken broth, tomato sauce, and bouillon cube and bring to a boil for 60 seconds.

4. 4

   Back down to simmer and cook on low for 18-20 minutes with the lid on.

5. 5

   When all of the liquid is gone, add tomatoes and chicken, mixing well.

6. 6

   Let stand for 5 minutes.

7. 7

   Fluff and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.