MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eva Longoria's Mexican Rice
Categories: Rice, Herbs, Vegetables
Yield: 4 Servings

2 tb Vegetable oil
1 lg White onion; chopped
5 cl Garlic; minced
1 1/2 c Long grain white rice
2 tb Ground cumin
2 1/2 c Chicken Broth
14 oz Can tomato sauce
1/2 ts Salt; to taste
1/4 ts Black pepper; to taste

In a large skillet, heat the oil over medium heat until
hot but not smoking. Add the onion and garlic and cook
for 1 minute. Add the rice and cook, stirring
occasionally, until the rice is golden brown, 6 to 8
minutes; lower the heat if necessary to keep rice from
buring. Stir cumin and cook for 30 seconds. Stir in the
chicken broth, tomato sauce, salt and pepper.

Bring to a gentle boil, reduce the heat, cover the pan
and simmer until most of the liquid is absorbed and the
rice is cooked, about 30 minutes. Uncover the pan a few
times during cooking to check the liquid. Add more
chicken broth if the rice starts to burn and sticks to
the bottom of the pan. Do not stir during cooking; it
causes the rice to break down and become sticky.

A minute or two before the rice is done, add the drained
peas and carrots, if using.

Remove the pan from the heat. Let stand, covered, for at
least 10 minutes and up to 1 hour before serving. Taste
and season with salt and pepper, if necessary.

RECIPE FROM: https://www.copymethat.com

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