Easy Mexican Rice
July 17, 2010
I was dismayed when I discovered that my favorite boxed mexican rice mix had gluten in it, so I tracked down a replacement recipe that could be made just as easily as the mix. Because this recipe uses salsa, there is no veggie chopping. Plus, it tastes better!
- 1/2 cup long grain white rice
- 1 TBSP olive oil
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp minced garlic
- 1 cup chicken broth (check labels)
- 1/3 cup salsa
Saute rice, garlic and spices in oil over medium heat until puffed and golden. Add broth and salsa. Bring to a boil. Cover and turn heat to low. Simmer for about 20 minutes. Fluff with fork and ENJOY! Perfect with enchiladas.