The perfect side dish to go along with your enchiladas, tacos, tamales, burritos and more!
- 1 cup long grain white rice uncooked
- 1 small white onion diced
- 1 1/2 cups chicken broth
- 8 oz can tomato sauce
- 2 tbsp canola oil
- 1/2 tsp salt
- 1/4 tsp cumin
Add olive oil and diced onions to a large saucepan over medium heat. Cook about 2-3 minutes until the onions are just tender.
Add rice to the onions and cook for a few more minutes, stirring occasionally to lightly brown rice.
Add the remaining ingredients to the pan and bring to a low simmer. Stir to make sure ingredients are well incorporated.
Cover, and cook for about 20 minutes or until rice is tender but not mush. Check on the rice about halfway through and give a light stir to make sure the bottom is not sticking.
Remove rice from heat and serve. Enjoy!
- If the rice is still slightly hard near the end of the cooking time, add about 2-3 tablespoons of chicken broth or water, cover and cook another few minutes.
- You can also use olive, avocado or vegetable oil.