RIO GRANDE RICE

Rio Grande Rice image

Provided by shawnajean

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

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3 tablespoons olive oil
1/2 cup onion, finely diced
1 1/2 cups white rice, uncooked regular long grain
1 red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
12 ounces tomato sauce
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)
3 cups water

Steps:

In a large saucepan, heat vegetable or olive oil over medium-low heat.
Sauté the onions in the pan until golden brown.
Add the rice to the pan and stir well to coat the grains with the oil.
Mix in the remaining ingredients.
Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
Stir the rice occasionally to keep it from sticking.

Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 1, Sodium 1086.2, Carbohydrate 45.1, Fiber 2.9, Sugar 3.9, Protein 4.4