Today I'm linking up with Andrea for Recipe Club!
My one weakness with cooking is planning my side dishes. I don't. I usually just throw a salad together and call it a day. But last night we had white chicken enchiladas and I needed Mexican rice for my the side.
Here's what you need:
2 TBSP Vegetable Oil
1 ts garlic salt
2 ts chicken bouillon
1/2 ts cumin
1 ts salt
1/4 onion chopped
1 cup long grain rice
1/4 tomato sauce
2 cups hot water (or chicken broth and if you use chicken broth you don't need the bouillon)
In a medium saucepan heat the oil and sauté the onions until soft. Add in the rice and seasonings and let the rice cook and puff up for about 3-4 minutes. Stir in the hot water, tomato sauce and bouillon. Cover and cook over low heat 25 minutes. Remove from heat and let stand another 5 minutes covered. Fluff with a fork and serve! (Sorry I didn't get a pic of the finished products)
This rice was really yummy and I think the key is mixing it with the oil and onions and letting it puff before you add the water.
I hope you and your family enjoy it!
Oh and tomorrow is THANKSGIVING! Which means I've got a pumpkin pie, pecan pie and a Waldorf Salad to make today! I can't wait to see my family! I'm going to try and enjoy every moment tomorrow.
HAPPY THANKSGIVING!
Cheers!