Mexican Rice
This is a combination of a couple of different recipes. . . . . .16 ounces can of tomatoes
1 medium white onion
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
salt and pepper to taste
1/4 teaspoon cumin
1/4 cup fresh cilantro, minced
Preheat oven to 350.
Finely dice / process tomato and onion in food processor to make 2 cups.
Rinse rice to remove excess starch.
Preheat oil in pan, then add rice and stir about 6 - 8 minutes. Add garlic, and saute a minute or so, then added broth, pureed mixture, and spices. Bring to a boil.
Pour mixture in an oven safe pan, and bake for approximately 30 minutes, until liquid is absorbed and rice is tender.
Garnish with cilantro.
