Saturday, August 11, 2012

Mexican Rice

2 tablespoons canola oil/lard
1 cup white/Mexican milled rice 

1/2 white onion diced
1 clove garlic minced/pounded 

2 cups broth(chicken/veg)/water 
1 tablespoon whole cumin seed 
juice of 1/2 lime

Heat oil in pan over medium heat.
When hot add the rice and toast it to brown, about 5 minutes.
Add the white onions and garlic to the pan and heat until they turn translucent.
Add the water with the lime juice, sprinkle with the cumin and bring to a boil.
Lower to a simmer for about 20 minutes or until the rice is cooked and the water has been absorbed. 

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