In frying pan, brown rice and garlic (or mix in garlic salt with rice as it is browning) in oil or cooking spray.
Once rice is “browned,” add tomato sauce and chicken broth. Bring to a boil, stirring occasionally. Once at a boil cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
Originally Submitted
10/2/2012
0 Out of 5 from
0 reviews
You can add this Mexican Rice recipe to your own private DesktopCookbook.
