- January 12, 2009 at 5:36 pm #269321
1 tsp. olive oil
1 cup long grain rice
1/2 cup onion, chopped
1 clove garlic, minced
1 carrot, peeled and chopped
1/4 tsp. ground cumin
1/2 cup ready crushed tomatoes
1-1/2 cups chicken stock
salt (optional), or to taste
Heat oil in heavy saucepan over medium heat. Stir in rice and cook about 1 min.
Stir in onion and garlic and sauté about 3 mins, stirring frequently until onion is translucent. Stir in remaining ingredients. Increase heat to high and bring to a boil.
Reduce heat to low.
Cover and simmer 20 mins or until liquid is absorbed and rice is tender. Let stand 5 mins. Fluff rice and serve.
- January 12, 2009 at 6:00 pm #409513
Here you go again, I am fixing this to go with the enchilada’s!
- January 12, 2009 at 6:06 pm #409514
Sounds yummy, can’t wait to try it!
- January 12, 2009 at 7:26 pm #409527
Oh man! A can of refried beans, that enchildad recipe you posted & this rice! Now that’s a Mexican fiesta!
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