I made this rice a few weeks ago as a side to chicken and it was really good. The rice tasted like the rice that you get at a good Mexican restaurant. I will definitely be making this again!
1 tablespoon Olive Oil
½ whole Onion, Chopped
1 cup Long Grain White Rice
1 pint Chicken Broth
¼ pounds Tomato Sauce
1. In a medium-sized pot, heat the olive oil (or your oil of choice). When hot, add the onion and rice. Cook, stirring frequently, until rice is light golden brown.
2. Add chicken broth and tomato sauce to the rice; stir to combine (this is the only time you’ll stir it). Bring just to the boiling point and immediately reduce heat to low. Cover and cook on low for about 20 minutes, or until all liquid is absorbed and rice is tender.
3. Remove from heat. Fluff with a fork before serving.
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