Mexican RiceSubmitted by: SVHICKS
2 TBSP. Vegetable Oil
1 cup uncooked long-grain rice
1 tsp. Garlic Salt
1/2 tsp. ground cumin
1/4 cup chopped onion
1/4 cup grated carrot
1/2 tomato sauce, no salt added
2 cups chicken broth, fat free
2. Add rice. Cook stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt and cumin.
3. Stir in onions and carrot. Cook until tender.
4. Stir in tomato sauce and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20 -25 minutes.
5. Fluff with fork and serve
Number of Servings: 6
Recipe submitted by SparkPeople user SVHICKS.