I am an Anglo woman married to a Mexican American.I have learned how to cook many of his favorite recipes from his beautiful mother.She uses a pinch of this and that.So, I adapt.
- 1 cup long grain white rice
- 1/2 cup minced onion
- 2 tsp chopped garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp comino seeds slightly ground up, I grind with my fingers
- 2 cups chicken broth
- 1 Tbsp cooking oil
- 1 can diced tomatoes
Put oil into a sauce pan. Heat up and add the rice. Stir occasionally and brown the rice.
Add the onion and garlic. Cook until onion is translucent.
Take off the heat and add all the spices, stirring the whole time.
Add about 3/4 of the can of diced tomatoes.
Put back on heat and add the 2 cups of chicken broth. Bring to a boil and then turn down heat, put the lid on and simmer for 13 minutes. Then take lid off and fluff with fork. Put the lid back on until ready to eat.
Source: Read Full Article