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Belinda's Mexican Rice

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“This is Mexican rice, which doesn't have a tomato base, like Spanish rice. It is mild and light-tasting. I originally (incorrectly) posted this with a copycat recipe with Chili's Margarita chicken. It made it seem as though this was a copycat recipe; however, this is my own rice recipe, and I make it as a side for all of my Tex-Mex recipes!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the rice in the oil for a couple of minutes, until it starts to get lightly browned.
  2. Add broth, salsa, cumin, and garlic salt; bring to a boil, then cover and simmer for 20-25 minutes, or until done.

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