Restaurant Style Mexican Rice Recipe
4 cups Chicken Broth (or 1&1/2 cubes of chicken bouillon put into 4 cups of water)
2 cups Long Grain Rice
4 Tablespoons oil
1 8oz can of Tomato Sauce
- Start by boiling the chicken broth in a small pot. Grab a pan and put it on medium heat. Pour the oil into the pan, and add in the uncooked rice. Cook until golden brown.
- Add in the small can of tomato sauce to the rice. Saute sauce.
- Pour the Chicken Broth into the pan carefully. Stir. Add garlic salt, onion powder and salt. Stir. Bring to a boil. Turn to low heat. Cover with lid. Cook on low for 15 min. (Check for small bubbles after 10 min)
- Turn off heat, keep covered and let sit 5 min.
More from food