Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, July 14, 2013

Mexican Rice

  • 2 tablespoons canola oil
  • 1/2 medium white onion diced
  • 1 1/2 cups rice
  • 3 cloves finely chopped garlic
  • 2 1/2 cups chicken broth
  • 1 cup plain tomato sauce (I used El Pato Salsa De Chili tomato sauce)
  • 1/2 teaspoon cumin
  • 4 tablespoons chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add the oinion. Saute for 1-2 minutes until softenend. Add dry rice and cook with the onions for about 5 minutes or until rice become a golden brown color. Add the garlic to the rice and saute for one more minute.

Add in the broth and tomato sauce and cumin and parsley if using. Bring to a boil then cover the rice and reduce the heat to low and allow to cook for 20 minutes.

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