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September 13, 2011

Mexican Rice

Ingredients:

Corn oil 2 tablespoons
Long grain white rice 1 cup
Onion 1 small
Garlic cloves 2
Ground cumin ½ teaspoon
Salt to taste
Plum tomatoes ¼ lb peeled and chopped
Chicken broth 2 cups
Fresh cilantro 2 tablespoons chopped

Direction:

In a saucepan heat oil over medium heat. Add rice and cook until golden. Continuously stirring the rice. Add onion, garlic, cumin and salt. Cook until the onion softens. Add tomatoes and cook until the juice evaporate and add the broth all at once and stir to settle the rice. Bring to a boil and reduce the heat to low. Cover the lid and simmer it until the broth absorbed in the rice. Remove from the heat and leave it for 6-8 minutes. Fluff the rice and stir the cilantro. Dish it out and serve.