I just made this rice today and it turned out great! The recipe is pretty spot on. The only things I did different were I added the onion to the skillet first and sautéed just until they were opaque, then added the rice. Rice will not "puff up" without liquid so you can only sauté it till it's golden. I added a little more tomato sauce since I just added the whole can (it was a small can), so it was probably about 3/4 cup instead of the 1/2 cup that the recipe calls for and I added a whole tsp. of Cumin. I cooked it for 25min with the lid on and the removed it from the heat and took the lid off - but did not touch it yet. You have to let rice stand for a little bit so the moisture can escape - about 10min. Then I fluffed it with a fork and then let it sit a little longer so it could completely dry, that way you don't have wet sticky rice. The rice went great with my beans and enchiladas :)
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I just made this rice today and it turned out great! The recipe is pretty spot on. The only...