Easy Mexican Rice

I was going to use leftover brown rice, but then I found out it was too old, so I used white rice since I didn’t have time to soak it. If you use brown rice, you would increase the cooking time to one hour.

1 cup rice
1 Tbsp olive oil
2 cups chicken stock
1/4 cup chopped onion
2 tsp cumin
1 tsp sea salt, or to taste
6 oz can tomato paste
2 tsp garlic powder or 2 cloves minced garlic

Saute onion in olive oil until it begins to soften. Add rice, spices, and garlic, and saute for a few minutes more. Add broth and tomato paste. Stir well and bring to a boil. Cover and cook over low heat for 20 minutes.

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One Response to “Easy Mexican Rice”

  1. Menu Plan Monday – Week of 5/3/2010 « Cooking without almost everything Says:

    […] Wednesday – Spinach Enchiladas, Mexican Rice […]

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