“Mexican” Rice

I’m not sure how truly “authentic” this particular recipe is, but it makes for a good side for our enchiladas.  The Pie found this recipe on the internet in preparation for a potluck, I think.  It’s very easy, and it makes you look like you know what you’re doing.

Preheat your oven to 350°F.

Mince a small onion and chuck it in a pan with about two tablespoons vegetable oil and two teaspoons minced garlic and sauté them until translucent.

Toss in one teaspoon chili powder and one tablespoon ground cumin and stir it around.

Pour in one cup uncooked rice.  Pour in two cups chicken stock.  Then add about 1/4 cup of spaghetti or other tomato sauce.

Bring it to a boil.

Pour the whole thing into a casserole dish and stir it to evenly distribute the rice. 

Cover it with aluminum foil and bake it for about 35-40 minutes, until the stock is all absorbed and the rice is tender.

Let it rest for about five minutes before serving.  It’s best to transfer it to a nice bowl so you can stir everything up again.

We had it with enchiladas.  Mmm.