Ingredients
- 7 ounces dry white long grain rice (1 cup)
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 1/2 cup onion, minced
- 2 cups chicken stock
- 1 Roma tomato, chopped
- 1 jalapeno, sliced lengthwise
- 1/4 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, to taste
How to Make
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Step 1: Heat olive oil in a large skillet over medium heat.
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Step 2: Add the rice and onion, stir until all the rice is lightly coated with the oil.
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Step 3: Let it brown but do not burn .
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Step 4: When the rice is almost all light brown translucent, add the garlic and saute for a few minutes.
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Step 5: Add the chicken stock and the remaining ingredients.
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Step 6: Stir and cover, then reduce heat to medium-low; let cook for 20 minutes.
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Step 7: IMPORTANT: Do not lift the lid while the rice is cooking!
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Step 8: Take off heat still covered for 5 minutes.
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Step 9: When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.
We hope you enjoy this recipe!
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