Friday, November 16, 2012

Spanish Rice

To go along with the Southwestern Tostada Salad (and also from The Enlightened Homemaker cookbook).

2 T oil
2 cups long grain rice
1 - 8 oz can tomato sauce
1 tsp minced garlic
1/4 tsp salt
1 tsp black pepper
1 tsp ground cumin
4 cups water

In medium sauce pan, heat oil over medium heat. Brown the rice in the oil until it is a golden color, stirring frequently.

Reduce heat to low and stir in tomato sauce, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20-30 minutes.