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1/2 med white or yellow onion diced
3-4 cloves of garlic minced or pressed
2 cups long grain white rice
1 can diced tomatoes
18 oz chicken stock plus 1 cube/1 tsp chicken bouillon. Substitute 18 oz water plus 3 cubes chicken bouillon or 3 tbsp chicken base
2 tbsp ground cumin, if fresh ground use 1 tbsp
3 tbsp canola or vegetable oil
Salt and pepper to taste
Have all ingredients prepared in advance.
Heat oil in 10" frying pan on med high heat, must be at least 3" deep and have a tight fitting lid.
When oil is hot add the chopped onion to the pan. Stir frequently to prevent burning. Turn the heat down to medium. When the onions are near transparent add the rice to the pan. Stir rice frequently for about 4 minutes lightly frying the rice. Turn the heat down to medium and add the garlic and cumin to the pan and mix thoroughly. Stir the mixture for 2 minutes or until garlic is cooked. Add the can of diced tomatoes and stock to the pan, stirring while pouring. Add salt and pepper to your taste. Bring the mixture to a low boil, then cover and turn the heat to low. Cook for 20 min then remove from heat and let rest for 15 min. Do not open the lid until the rice has rested the full 15 minutes. Then enjoy!
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1st Keep
 adriennezuniga
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