Ingredients:
2 cups long grain rice
1/2 cup olive oil
1 large yellow onions, minced
2 teaspoons granulated garlic
2 teaspoons ground cumin
1/2 teaspoon salt
1 (14 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers, diced
4 cups water
Directions:
In a large saucepan, heat oil over medium-high heat with cover.
Add rice, fry, stirring until rice is lightly browned, 3-5 minutes.
Stir in the minced onion, garlic, cumin and salt, fry another minute.
Add tomatoes with liquid plus the water.
Bring to a boil, reduce heat to low, cook another 15 minutes, until rice is fluffy and dry.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.