I pretty much followed the directions of the Mexican Rice II recipe. The only things I did different were I added the onions to the pan first, sautéed until opaque and then added the rice and sautéed the two until the rice was golden brown. I added about 3/4 cup tomato sauce instead of 1/2 cup and I added a whole tsp. Cumin instead of just 1/2 tsp. I cooked for 25min on low with the lid on and then removed from heat, took the lid off and LET SIT for about 10min. THEN I fluffed it with a fork and then let it sit a little longer so the rice would not be sticky and wet. It was a great side dish with my homemade beans for my homemade enchiladas :)
Date Posted: May 26, 2013
Photography Notes: Took the photo with my iPhone 4S
Cooking Level: Intermediate
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