Mexican Rice II This is a wonderful side dish for any Mexican dinner.
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.Advertisement
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Per Serving: 291 calories; protein 4.8g; carbohydrates 42.4g; fat 11g; cholesterol 2.5mg; sodium 1095.6mg.