Thursday, April 28, 2011

Mexican Rice

A recipe from my sister, Lisa. We use it as a side dish with Mexican food or put on tacos, nachos, etc.

3 T vegetable oil
1 c uncooked long-grain white rice
¼ c chopped onion
1 t garlic salt
½ t ground cumin
½ c tomato sauce
2 c gluten free chicken broth
chili powder to taste


  1. Heat oil in a saucepan over medium heat and add rice and onion. Cook, stirring constantly, until rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin, and chili powder.
  2. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
  3. Fluff with a fork.

1 comment:

Wendi and Matt said...

Hey Allison I saw you wrote on Tiffany's blog about not being able to eat breakfast. I have a pancake recipe my son and I love! Also I have muffins ect. If you want any let me know! :)