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Most Excellent Mexican Rice

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“This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
  2. Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
  3. Add the tomatoes, consomme, cumin and salt.
  4. Bring the mixture to a boil over high heat.
  5. Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.

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