Mexican Rice

My daughter LOVES, LOVES, LOVES Mexican rice!  She devours it when we eat at Mexican restaurants, so I wanted to recreate it at home - at a fraction of the price, of course.  This recipe passed her taste test with flying colors.

Mexican Rice

1 ½ cups white rice, uncooked

1-2 Tb canola or olive oil

1 – 8 oz can tomato sauce

1 – 14.5 oz can chicken broth

1 tsp chili powder

1 tsp cumin

½ tsp salt

 ½ green bell pepper, diced and sautéed, optional

½ medium sized onion, diced and sautéed, optional

Brown uncooked rice in oil.  Do this by placing rice and oil in medium sized pot and cooking over medium heat until the rice begins to brown.  If you wish to have green bell pepper and onions in your rice, there is where you would add them.  Add tomato sauce, chicken broth, chili powder, cumin and salt to pot.  Bring to a boil.  Reduce heat to low and cover pot – lifting occasionally to stir.  Cook on low for about 15 minutes, or until all liquid is absorbed.  

 This is what the rice will look like when it is browned.