A very simple tomato Mexican rice recipe I can have this in the oven and cooking in one set of ads on the TV If you dont have chicken stock use hot water and chicken bouillon
Prep Time
50 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin
and cook for about 30 seconds. Add the rice
chicken broth and tomato paste
and bring to a boil. Transfer to a 1 quart casserole dish
and cover with aluminum foil or a lid.
Bake for 35 to 40 minutes
or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
