Arroz Mexicano

That's Mexican Rice you to and me! :) I don't know how traditional or authentic it is, but it tastes good! My brother showed me the recipe, which is Mexican Rice II from www.allrecipes.com. I'm in the process of making it for the 2nd time this week. Eat it as a meal topped with some sour cream and cheese, or wrapped up in a tortilla with your favorite burrito fillings. I sauteed some vegetables the other day (zucchini, mushrooms and bell pepper) and added those, along with sour cream and guacamole. I loved it. My son did as well...in a time where we're lucky if he finishes anything, this he gobbled up!

3 Tbsp vegetable oil

1 C uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 C chopped onion

1/2 C tomato sauce

2 C chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Or just golden, depending on your rice. While the rice is cooking, sprinkle with garlic salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer 20-25 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.