I haven't tried this one yet, but it comes from my friend Christina Martinez, who is an amazing cook.
Haven't tried anything of hers I didn't like and a new rice recipe to go with my frequent south of the border cooking is highly appreciated.
(Her original post of this recipe is here and it includes pictures.)
Ingredients
- 1/2 cup of rice
- 1 1/2 tbps of canola or vegetable oil
- 1/2 tsp of ground cumin*
- 1/2 tsp of onion powder*
- 1/2 tsp of garlic powder*
- 1/2 cup of tomato sauce**
- 1/2 cup of chicken broth or water (I used water this time).**
- salt
- lemon (optional)
* The amounts for the spices are estimations. I don't count how many times I shake the container. Sorry!
**I like to mix the liquids in a small bowl before I start to save time.
- 1/2 cup of rice
- 1 1/2 tbps of canola or vegetable oil
- 1/2 tsp of ground cumin*
- 1/2 tsp of onion powder*
- 1/2 tsp of garlic powder*
- 1/2 cup of tomato sauce**
- 1/2 cup of chicken broth or water (I used water this time).**
- salt
- lemon (optional)
* The amounts for the spices are estimations. I don't count how many times I shake the container. Sorry!
**I like to mix the liquids in a small bowl before I start to save time.
Turn your stove on to about medium hi. Add your oil. Let your oil heat up. Measure out 1/2 cup of rice. Once your oil is feeling pretty warm, add your rice. You should hear a slight sizzle. Stir the rice around, you want to achieve a light brown color and you'll be able to smell a nutty flavor. Sprinkle in your spices and stir. It smells wonderful! Turn the heat down to medium low. Add your tomato sauce, water (or chicken broth) and salt. Stir it up!
Put a lid on the pot and set the timer for 13 minutes. If you double this recipe, make it 18 - 20 minutes. DO NOT DISTURB THE RICE!! NO STIRRING, NO PEEKING, NOTHING!! People always make this mistake. If you can't control yourself you will get hard inedible rice and a frowny face. Leave it alone and wait for the beep unless your nose smells something burning....
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