Mexican Rice

Latin American
Written By Hannah Coward

INGREDIENTS

2 cups parboiled rice
~6 tbsp vegetable oil
1 small onion, chopped
1 tbsp minced garlic
½ tsp ground cumin
salt, to taste
½ cup tomato sauce
¼ cup salsa verde
2¼ cup chicken broth

DIRECTIONS

  • Heat oil and sautee onions until soft

  • Add rice and fry until puffy and golden

  • Add garlic, cumin, salt. Stir to combine.

  • Add wet ingredients and bring to boil

  • Cover and reduce heat to low. Cook for 20 minutes.

  • Fluff and serve

Hannah Coward
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