Mexican food might be our favorite of all time. When we used to constantly eat take out food, we’d be stopping at our local Mexican restaurants on the reg. I’m not sure if you all know this, but Chicago has some of the best Mexican food EVER. Now that we’re trying to budget a little better and eat at home, though, we’ve had to stray away from carry out.
The part that I missed the most about Mexican restaurants was the rice. For some reason, it seemed so difficult to make and I figured that there was no way I could ever learn.
Boy, was I wrong.
It’s so simple that it makes me angry that we’ve gone all this time without always having left overs in the fridge. It takes such little work and so few ingredients, you’ll be feeling the same after you finish reading this post.
So without further ado, let’s get started.
2 cups of long grain, white rice
1 8 oz can of tomato sauce
1/4 cup of butter
4 Cups Of Chicken Broth
1/2 Teaspoon of Cumin
1/2 Teaspoon of Minced Garlic
AND THAT’S IT!
1. Brown the white rice on medium heat in butter until browned.
2. Add chicken broth, tomato sauce, and spices and stir.
3. Let simmer for 30 minutes or so, until water is gone and rice is cooked.