Thursday, June 13, 2013

Mexican Rice

Mexican Rice

2 c. rice
1 TBSP oil
4 oz. tomato sauce
4 c water +2 more after water has reduced
½ TBSP. Knorr Tomate Powder
½ TBSP. Knorr Pollo Powder
½ TBSP. Cumin Powder
½ TBSP Garlic Powder
¼ of a large Onion cut in half
¼ of a large Bell pepper cut in half
1/4 cilantro

Heat oil in a large saucepan over medium heat add rice, stirring constantly, until golden brown. Add water, spices, Stir in onions, Bell pepper,  tomato sauce and water; bring to a boil. Reduce heat to low, cook about 18-20 minutes after browning once the water has reduced take off of the heat and cover and let the steam finish cooking it about 10 minutes.  Fluff with a fork. Enjoy
Rice is to the top left of the photo

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