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Mexican Rice
2 tablespoons vegetable oil
2 cups uncooked rice
2 cans chicken broth
1 tablespoon minced garlic (I actually use 2)
2 cans (10 oz each) Rotel tomatoes...the hot ones
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
Heat oil on medium high heat in a large pan (I use a 4 qt).
Add rice, and saute until light golden brown, about 5 minutes.
Add 1 can of chicken broth and the garlic.
Cook for about 2 minutes.
Stir in remaining broth, tomatoes and spices.
Bring to a boil.
Cover and reduce heat to simmer.
Allow to simmer for 25 minutes.
2 tablespoons vegetable oil
2 cups uncooked rice
2 cans chicken broth
1 tablespoon minced garlic (I actually use 2)
2 cans (10 oz each) Rotel tomatoes...the hot ones
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
Heat oil on medium high heat in a large pan (I use a 4 qt).
Add rice, and saute until light golden brown, about 5 minutes.
Add 1 can of chicken broth and the garlic.
Cook for about 2 minutes.
Stir in remaining broth, tomatoes and spices.
Bring to a boil.
Cover and reduce heat to simmer.
Allow to simmer for 25 minutes.