Mexican Rice

Although, this dish is also known as “Spanish rice,” it is not prepared in Spain. This is a traditional Mexican dish, served as a side to other Mexican cuisine. This simple recipe packs just the right amount of flavor and is easy to prepare. Adding in some chopped vegetables would give it an American Southwest style.

Servings: 6-8

Ingredients:

1 yellow onion

2 c brown rice

4 c vegetable stock

14 oz tomatoes, chopped

2 tsp garlic powder

1 tsp cumin, ground

2 T cilantro, minced

Sauté onion in a non-stick pan on low-medium heat. After 5 minutes add rice, cumin, and garlic. Continue to cook for a few more minutes or until onions are translucent. Then pour mixture into a medium pot. Add vegetable broth and tomatoes and bring to a boil. Reduce heat to a simmer. Once most of the liquid is absorbed, check the rice to see if it’s done. If the rice needs to cook a little longer, stir in ½ c water and continue to let it simmer. When the rice is done, remove from heat. Stir in or top with cilantro just before serving.