“Tasty rice dish that goes well with mexican cuisine. Note: be sure to keep an eye on rice while it's cooking as cooking time may vary. Once liquid is absorbed, rice is done.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a medium size sauce pan with cooking spray. Add olive oil and place on stove over medium heat. Once oil is hot, add rice, shallots and garlic and saute until slightly browned and shallots and garlic are soft.
  2. Add tomato paste, stirring to coat rice mixture. Add chicken broth, Worcestershire sauce, chili powder, cumin, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until rice has absorbed all the liquid. Remove from heat and fluff rice with a fork. Serve.
  3. Note: Be careful when adding chicken broth to hot rice as mixture will create a lot of steam. Do not stir rice while it's cooking.

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