Sunday, November 7, 2010

Mexican Rice


  • 3 tablespoons olive oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1 1/2 teaspoon taco seasoning
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups veggie broth


  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and taco seasoning.
  2. Stir in onions and cook until tender. Stir in tomato sauce and veggie broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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