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bernardhunt.com
Mexican Rice

 

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1 cup uncooked long grain rice

1 cup chicken broth
10 ounces diced tomatoes and green chilies -- (1 can) undrained
1/2 cup chopped fresh cilantro

 

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add rice, broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed. Remove from heat; stir in cilantro. Yield: 4 servings (serving size: 1 cup).