Mexican Fried Rice
2 T olive oil
1 c parboiled long grain rice
1 medium tomato, chopped
1/2 c onion
2 1/4 c chicken broth
1 clove garlic
1 tsp cumin seeds
1/2 tsp black pepper
1/2 tsp salt
3 T tomato sauce
Heat oil in a saucepan, add rice and saute until golden, stirring often. Put tomato, onion and 1/4 chicken broth in a blender, and blend till smooth. Grind garlic with cumin seeds in mortar and pestle. Add tomato puree, garlic/cumin, pepper, salt, tomato sauce, and remaining chicken broth to rice. Reduce heat, and simmer 15 minutes. Turn off heat and allow to steam another 5 minutes. Fluff with a fork and serve.
1 c parboiled long grain rice
1 medium tomato, chopped
1/2 c onion
2 1/4 c chicken broth
1 clove garlic
1 tsp cumin seeds
1/2 tsp black pepper
1/2 tsp salt
3 T tomato sauce
Heat oil in a saucepan, add rice and saute until golden, stirring often. Put tomato, onion and 1/4 chicken broth in a blender, and blend till smooth. Grind garlic with cumin seeds in mortar and pestle. Add tomato puree, garlic/cumin, pepper, salt, tomato sauce, and remaining chicken broth to rice. Reduce heat, and simmer 15 minutes. Turn off heat and allow to steam another 5 minutes. Fluff with a fork and serve.
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