This is a delicious and simple recipe for mexican rice that rivals anything you can get in a restaurant. I have tried different methods in my rice cooker, but cooking it over the stove is so much better. The rice really absorbs the flavors and has a much better consistency.
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1/4 of a medium onion
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
1. Heat oil in a large saucepan over medium heat and add rice.
2. Add rice and cook with the garlic for about 5 minutes or until rice becomes a golden brown color. While rice is cooking, sprinkle with salt and cumin.
3. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil.
4. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids.
If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid.
Food machines you may be interested in: Small Rice Mill Machine, Single Roller Rice Polishing Machine