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Instructions |
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Heat oil in large sauce pan. Add onions and rice. Sautee (stirring constantly) until onions are translucent and rice is a light golden brown. Add garlic salt and taco seasoning halfway through. Add tomato sauce, chicken broth, and water, and bring to a boil. Reduce heat and simmer for 25 min. Fluff and serve.
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With the seasonings, you want to add to “taste.” I usually just sprinkle on the taco seasoning and stir until it’s the right “redness” without measuring. I’ve also played around with cumin and other spices, but taco seasoning and garlic salt are my preference.
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If you want to add some color and a little flavor punch, sprinkle some chopped cilantro on top before serving.
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At the end of the 25 min. cooking time, I usually take the lid off the rice and let it cook another minute or two until the top of the rice looks dry. This helps let some of the retained moisture from steaming out to get that dry, fluffy texture that I find in the rice at my favorite Mexican restaurant.
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Originally Submitted
2/16/2011
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