Mexican Tomato Rice
Easy to prepare with canned tomatoes and spices.
Ingredient
- 1 ½ teaspoons vegetable oil
- ½ small small onion, diced
- ⅔ cup uncooked long-grain rice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 3 ounces canned diced tomatoes
- 1 teaspoon salt
- 1 ½ cups water
Direction
- Heat oil in a large saucepan over medium heat. Stir in onion and sauté until soft and translucent.
- Stir in rice to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt, and water. Cover, bring to a boil then reduce heat to low. Simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
