Mexican Rice

Restaurant quality and easy enough to do at home.

Ingredients

• 1 tablespoon oil
• ¾ cup rice (jasmine)
• 2 cups chicken broth warmed
• 1⁄3 cup tomato sauce
• 1 tablespoon bullion chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• 1 pinch oregano (optional)
• 1 teaspoon salt

Procedure

1. Warm chicken broth in separate pan
2. In a heavy cast iron pan, brown rice in oil. Stir often until evenly browned.
3. Add sauce and spices. Lightly toast.
4. Add broth and cover. Do not stir and keep lid on for at least 10-15 minutes. The heat should be just enough for the rice to lightly steam.

Notes

• (optional) Saute additional veggies (onion, garlic, peppers) while browning rice.
• If using frozen veggies make sure they are totally thawed.