Ingredients
Units
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- 6 Tbsp. vegetable oil
- 2 cups long grain rice, uncooked
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp cumin
- 1 (8 oz) can Muir Glen tomato sauce (or 1 cup)
- 2 (14 oz) cans chicken broth (or 3 1/2 cups)
- 3 Tbsp. finely chopped fresh cilantro or 1 Tbsp dried cilantro
Instructions
- Add oil to a large saucepan. Cook over medium until hot.
- Add the rice to the oil and cook while stirring until rice begins to lightly brown.
- Mix in the garlic, salt, and cumin to the rice and cook for about 30 seconds or until fragrant.
- Mix in the tomato sauce, chicken broth, and cilantro with the rice.
- Bring the mixture to a boil then reduce to a simmer and cover.
- Simmer for 20 to 25 minutes until liquid is absorbed and rice is tender.
- Remove from heat and fluff with a fork. Serves 8.
