Recipe By : Karen
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Mexican
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 28 oz. can tomatoes
1 cup onion -- chopped
1 lrg. clove garlic
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 cup vegetable oil
2 cups long grain or converted rice -- uncooked
3 1/4 cups chicken broth
1/4 cup fresh parsley -- chopped
Put tomatoes, onion, garlic, cumin and pepper in blender or food processor.
Process until smooth. Heat oil in large heavy skillet, (not one with a non
stick interior.) over medium heat. Add rice stir quickly to coat with oil.
Cook, stirring often, 7 to 10 minutes until rice is browned. Stir in tomato
mixture, broth and salt. Cover and bring to a boil, reduce heat simmer 20
minutes. Sprinkle with parsley. Cover and simmer 10 minutes longer or until
all the liquid is absorbed. Let stand 5 minutes before serving.
