1. In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup. 2. Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes. 3. Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done. 4. Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes. 5. Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes. 6. Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423. ---------------------------------------------------------------------------
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