started with a Mexican brand rice. the only tomato sauce i had was low sodium, so increased the salt to 1/2 t. had just under 3 C "no chicken broth", so added water to make up the difference. threw in half an onion because of personal taste, and a jalapeno for color and heat. after twenty minutes it had cooked perfectly, but filled up my largest skillet, so next time i will use a stockpot. it was fluffy and exactly the taste i was hoping for :)
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