The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.
Category: Side Dish
Cuisine: not set
2 tablespoons canola oil
1 cup long-grain white rice (see Brown Rice Variation)
1/2 cup onion finely chopped
1/4 teaspoon salt
1 tablespoon garlic minced
1 8 ounce can tomato sauce
1 1/2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup frozen mixed vegetables corn, peas and carrots), thawed
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