Mexican Rice
Author: Amy | My Name is Snickerdoodle
- 2 cups long grain rice
- 2 TBSP butter
- ¼ cup canola oil
- 2 cloves garlic, minced
- 1 tsp salt
- ¼ tsp cumin
- 1 small can of tomato sauce
- 2 15 oz. can's chicken stock
- In a large skillet, heat butter and oil over medium high heat.
- Add in rice and cook until lightly golden brown, stirring frequently.
- Add in minced garlic, salt and cumin and cook for 30-60 seconds, stirring constantly to not burn the garlic.
- Stir in tomato sauce and chicken stock.
- Bring to a boil and reduce heat to low.
- Cover and let simmer for 40-50 minutes or until all liquid is absorbed and rice is tender.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/mexican-rice/
3.5.3208