Mexican Rice Ii

1. 1

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

2. 2

   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 to 25 minutes. Fluff with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.