Monday, February 18, 2013

Easy Mexican Rice

1 cup rice
2 cups chicken broth
1 TBSP butter
1/2 cup salsa
1 tsp garlic salt
1 1/2 tsp taco seasoning
1/4 tsp cumin
1 TBSP tomato paste

Combine all ingredients in a saucepan and bring to a boil. Lower heat to medium-low and simmer until all liquid is absorbed (adding water as necessary to reach preferred texture of rice).

*I used brown rice and it tends to be a little more hard than white rice so I suggest using 2 cups chicken broth and 1-2 cups water.

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