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Easy Mexican Rice

2 tablespoons sunflower oil
1 cup uncooked long-grain white rice
1 1/2 cups Harvest Haven chicken or turkey bone broth
1 cup Bioitalia strained tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin

Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.

Add the rest of the ingredients and bring to a rapid boil over high heat.

Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.

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