Wow! I feel like it’s been 100 years since I’ve posted anything here! I had a wonderful holiday break with my family, and am now sitting here with the men of the family trapped by endless football. The BCS Championship is apparently an important game 😉 Anyway, an endless football evening routine isn’t complete without delicious food, and this Mexican rice went fantastic with our Mexican themed dinner!
1/2 sweet onion diced
1/2 stick of butter
Drizzle of olive oil
1 T cumin seeds
1/2 cup homemade salsa
1 1/2 c rice (I use Uncle Ben’s Converted Rice)
2 3/4 c water
1 garlic clove diced
1 tsp tomato bouillon (note: if you can only find in the cubes just chop up finely a little less than 1 cube)
Salt and pepper
1. Toss onion, butter, olive oil, salt, and pepper in sauté pan on medium high heat. Sauté for five minutes.
2. Add cumin seeds, garlic, and rice to pan. Sauté another 5-7 minutes and watch carefully as to not burn the rice or garlic. Add more olive oil if needed.
3. Add tomato bouillon, salsa & water, then bring to a boil for one minute. Then place lid on, turn heat to low/simmer, and cover for 20 minutes.