The recipe is the real Mexican rice just the
way I make it.On the tomatoes sauce add half
of the can.It's for the flavor and the color of the rice, otherwise the rice
would be yellow/ white. If you boil chicken use the broth to add in the
rice.
Also, if you like chicken and rice soup...
Just add bell peppers and onions and vegetables in the soup and pour on the
rice and enjoy.....salt/pepper

"Becca" > wrote in message
...
> This is my favorite Spanish Rice recipe.
>
> Becca
>
> Spanish Rice
>
> 1 cup long grain white rice
> 2 tablespoons vegetable oil
> 1 clove garlic
> 1 tomato cut in wedges
> ½ teaspoon whole cumin
> ¼ cup diced onion
> ½ teaspoon black pepper
> ½ teaspoon salt
> 1 tablespoon tomato sauce
> 2-1/4 cups chicken broth
>
> Directions:
>
> Heat oil in a 10-inch sauté pan over medium heat. Add rice and stir
> every 3-4 minutes until the rice turns a golden brown. Blend garlic
> and tomato and 1/4 cup chicken broth in a food processor and blend
> until the tomato is nearly liquefied (I use a Braun submersible
> blender). Just chop the tomato and garlic if you do not want to use
> the blender.
>
> Grind cumin seeds with a mortar and pestle (or use ground cumin). Add
> tomato and garlic, onion, black pepper, cumin, salt, tomato sauce and
> remaining chicken broth to the rice. Bring to a boil on high, cover
> and reduce heat. Simmer for 15 minutes over low heat. Remove from heat
> and leave covered for another 5 minutes. Uncover rice and fluff with a
> fork before serving.