Mexican Rice

We wanted to have some sort of Mexican flavored meal the other night, but didn’t really have a plan in mind.  I tossed around the idea of making burrito bowls but didn’t really follow through with it.  All along I knew I would be making this rice though.  In the past I always relied pretty heavily on prepackaged rice (and some pasta) mixes for some reason.  But now I’m trying to reduce the amount of processed foods that we eat and take control over what ingredients go into our food.

The meal that we ended up with was this – a side of black beans seasoned with cumin and s&p, sliced avocado, this Mexican rice, grilled sausage, and tomatoes.  It was quite good and colorful too!

Next time I’ll definitely add some cayenne pepper to the rice because it was a little too mild for our tastes.

Basic Mexican Rice

Source:  Delish

1-2 Tbsp vegetable oil
1/4 cup chopped onion
1 cup uncooked long-grain rice
1 tsp garlic powder
1/2 tsp ground cumin
1/2 cup tomato sauce
2 cups chicken broth (low sodium if possible)
salt & pepper to taste
cilantro for garnish

Heat oil in a large saucepan over medium heat and add chopped onions & rice. Cook, stirring constantly, until rice is golden & onions are softened. Add garlic powder, cumin, tomato sauce, and chicken broth; bring to a boil. Season with salt & pepper as desired. Reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork.

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