Mexican Rice

I've been on a mission for over a year to find a recipe for Mexican rice, ever since my husband informed me that he wasn't too fond of the recipe I had been using. I wasn't that offended, since it was a total cheater shortcut recipe, but finding a better one that (a) doesn't have vegetables in it (since my husband hates those) and (b) wasn't a pain to make has proven to be more challenging than I thought it would be. But at last... a winner!

Great subtle flavor and a nice sticky texture... Outstanding with refried beans... what more could you want?

How about, it's ready in 30 minutes, only requires your attention for about 10, and you probably have all the ingredients on hand already? Win.

Mexican Rice
From: allrecipes.com
Serves: 4-6

You'll need:
3 T vegetable oil
1 c uncooked long-grain rice
1 t garlic salt
1/2 t cumin
1/4 c chopped onion
1/2 c tomato sauce
2 c chicken broth

Note: Since I was actually out of chicken broth, I found (thanks, google) that you can substitute 1 cup of water and 1 tablespoon of butter for a cup of chicken broth. So, consider that a variation in case you, too, are out of chicken broth.

Heat the oil in a sauce pan over medium heat. Stir in the rice and toast for a few minutes, stirring often, until the rice is puffy and golden. While it's cooking, sprinkle in the garlic salt and cumin.

Add the onion and cook, stirring often, for a few more minutes until the onions are tender. Stir in the tomato sauce and chicken broth (or water and butter) and bring to a boil.

Cover, reduce heat, and simmer about 20-25 minutes until the liquid is absorbed.

 Fluff with a fork and serve with your favorite Mexican dish. And some refried beans.