August 17, 2017
Dinner, Rice, Vegetables,
Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Hot Peppers, Spicy more
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Heat oil in a large saucepan over medium heat.
Add the rice and gently stir until rice begins to lightly brown.
Add the garlic, jalapeno, salt, and cumin and stir the rice til it looks golden.
Add the tomato sauce and chicken broth and turn the heat up to medium high.
Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
Simmer for 20 to 25 minutes.
Remove from heat and fluff with a fork, then stir in chopped cilantro.
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