Mexican Rice

2 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1 tsp ground cumin
2 Tbp corriander paste
2 Tbp chili powder
juice from 1/2 lime
1/4 cup chopped red onion
1/2 cup diced tinned tomatoes
2 cups chicken broth

1. Thoroughly rinse rice for 2 minutes. Shake well to rid excess water.

2. Heat oil in a large saucepan over medium heat and add rice and onions. Cook, stirring constantly until golden. While rice is cooking, sprinkle with salt and cumin and chili powder and lime juice.


3. Stir in tomatos (including liquid),chicken broth and corriander paste; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Squeeze lime juice over rice and serve.

I like to add this to our burritos and enchiladas.

Original recipe from here but altered by me.