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Angela's Mexican Rice

Source of Recipe

Angela Lowry


List of Ingredients

11/3cups uncooked rice
3tablespoons cooking oil
1each, diced: medium onion and garlic clove
2 cups Health Valley beef broth or other broth
1(8-ounce) can tomato paste
1tablespoon minced parsley, fresh or dried
1/2 pound fresh mushrooms, thinly sliced, optional
1tablespoon ground cumin (cominos)
1teaspoon ground coriander


Recipe

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning.

Add onion and garlic; saute until transparent.

Add broth (be careful pouring it into the pan, as it
will steam).

Stir in tomato paste, parsley, mushrooms, cumin and coriander.

Reduce heat to simmering, cover pan and simmer 20 minutes or
until all water is absorbed.

Check often and stir to prevent sticking.

Easy Way Mexican Rice Variation:

Fry rice as above.

Add jar of favorite salsa and 1 cup water. Cover and simmer 20 minutes until all water is absorbed. Make lots and freeze in sandwich baggies to microwave later. You can also throw in meat and brown before adding rice.