Sunday, December 28, 2008

Easy Mexican Rice

I adapted this from my coworker's recipe. I substituted quinoa for the rice.

½ chopped onion
½ tbsp olive oil
1 cup washed rice
1 8 oz can tomato sauce
1 tsp cumin
1 tsp tapatillo or hot sauce
1 cup chicken broth

Saute onion in olive oil on medium heat for about 3 minutes or until tender. Add rice and continue to cook for about 5 minutes until rice is mostly dry (this is called puffing the rice). Add cumin, tomato sauce, tapatillo, and chicken broth. Turn heat to high and bring to a boil then reduce heat to low and simmer 15 minutes.

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