Amazing Mexican Rice.

- Zachary James
You'll need
Rice - Long grain 2 cups (dry)
1 Large Tomato - diced (Canned 8-12 oz works)
1 Large Onion - diced
1 to 3 cloves of garlic (Depending on how much you like garlic.
1 Tbsp Cumin
3 Tbsp of neutral oil (I use Canola)
1 Oven-safe (350 Fegrees F) Pot or Pan large enough to fit all ingrediants,
with a snug or tight fitting lid.
2 Cup chicken broth (Can use vegetable)

1. Preheat oven to 350 degrees F.

2. Rinse and drain the rice until the water runs clear when you do so.
3. Add the diced tomatoes, onions, garlic and cumin to a blender and turn
into a liquid (No chunks!) You are gonna want at-least 2 cups of, if you don't
get that much, add more onion or tomato, whichever you like the taste of
more.
4. Get the oil in the pan up to medium-low to medium heat, add the rice and
fry lightly for 5 minutes, the rice should tan a little and turn lightly
translucent, maybe puff up a little.
5. Add in the broth and the liquid from the blender earlier and get to a boil.
6. Cover and put in the Oven for 30-40 minutes. Stir ONCE after 15 minutes.
Re-add to the oven for the remaining time, still covered.
7. Take out and let cool for another 5-20 minutes with the lid on.

8. Add salt to taste and enjoy!