|Mexican rice topped with cheese and chicken|
1 onion, chopped
1 tsp. minced garlic
1 tsp. chili powder
1 T ground cumin
1 cup uncooked short grain white rice
1 3/4 cup chicken broth
1/4 cup tomato paste
Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth, and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish and cover with aluminum foil or a lid.
Bake for 35-40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3-5 mins. before serving.
This rice is delicious, and can be served in many different ways. Lately I have been having it with a small amount of tri tip roast, chopped into small cubes. The spices and chicken broth in the rice make it flavorful and exciting. It's a wonderful basic to have in the refrigerator. I was not a fan of white rice as a child, but am very enthusiastic about it now. Rice is inexpensive, especially if you buy it in bulk. It has become one of my staples. It's also delicious with vegetables or a salad. I hope you enjoy it.
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