Dee Randall

> I am looking for a recipe used by anyone who swears by its being absolutely
> wonderful. I don't care where it has come from, internet, book, personal
> use, family recipe.
>
> I have tried and tried to prepare Mexican rice to my liking, but it never
> comes out tasting very good - to me. I've tried from authentic Mexican
> cookbooks, internet recipes, etc.
>
> Could anyone give me a tried-and-true recipe for Mexican rice that they
> really, really love and make over-and-over.
> Thanks so much!
> Dee
>


2 tablespoons oil .
1/2 small small onion, diced
2 cloves garlic minced
1 cup uncooked long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 ounces salsa
1 teaspoon salt
1 3/4 cups chicken stock or water


Directions
1 In a saucepan, heat oil over medium heat. add onion and sautee until they
start getting soft and develop some color, add the minced garlic and cook for
two to three minutes taking care not to burn the garlic.

2 Pour the rice into the pan and stir to coat grains with oil. raise the heat in
the pan and saute for a minute or two to toast the rice. Mix in cumin, chili
powder, salt and water/stock. Cover, bring to a boil then reduce heat to low.
Cook at a simmer for 15 mins. Remove from heat and let stand an additional 10
minutes. add salsa, (room temp is best) fluff the rice while mixing in the
salsa. serve!