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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Rice Recipe

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This recipe for Mexican Rice is from The Dean/Clark/Flowers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 tablespoons vegetable or canola oil
1 cup uncooked long-grain white rice
1 ½ cups chicken stock or broth
8 oz. can tomato sauce
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
Directions:
Directions:

Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent about 3-4 minutes stirring constantly.
Add the rest of the ingredients and bring to a boil over high heat.
Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep 5 min - Cook

 

 

 

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