Wendy’s Rice

Wendy was one of my first friends to try to teach me to cook, “to taste.” After many, many tastings I would have to say this is the ratio of rice to liquid to spice that my family enjoys! And thanks to Wendy I can now say this is to our taste!

  • 1 Tablespoon Canola Oil
  • 2 cups Rice
  • 2 cups Water
  • 2 teaspoons Chicken Bouillon Paste*
  • 2 14-oz. cans Diced Tomatoes
  • ½ teaspoon Salt
  • 2 teaspoons Ground Cumin
Heat oil in large frying pan. Add rice and stir until golden brown. Pour in water, bouillon and diced tomatoes. Add seasonings. Cover and simmer on low 30-40 min.
Serve this with beans, enchiladas, tacos, burritos or just chicken breasts!
*2 chicken bouillon cubes may be used.

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