MEXICAN RICE

Rice

INGREDIENTS

****** BROTH
2 Cup Water
1 Each Chicken Buollion Cube
4 sl Onion
****** RICE
1 Cup Rice
1/4 Cup Cilantro ; (finely chopped)
2 Each Garlic cloves ; (whole)
1/3 Cup Onion ; (finely chopped)
1/2 tsp Cumin
2 tbsp Oil
1/3 Cup Carrots ; (finely chopped)
5 Ounces Tomato sauce
1/2 Cup Water
1/2 tsp Salt

Servings

INSTRUCTIONS

Broth: Put 2 cups water (more if servings increased), buollion cube, and onion slices in pan and boil for 15 minutes to make broth. Put half of oil and all of whole garlic in a pot and fry until garlic is golden brown. Put in rice and fry on med heat until rice is golden brown. Remove rice and place in a bowl. Add remaining oil to pan and fry chopped onion until soften (not browned). Add tomato sauce and cumin. Cook until tomato sauce loses its red color. Add broth, 1/2 cup water (more if servings increased), rice, carrots, cilantro and salt. Bring to a boil, cover and simmer for 20 minutes. If water still at bottom of pan, cook a little longer.

NOTES

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.