Process
Add onions to 1 tablespoon of heated oil over medium-high heat. Fry for about 3 minutes, or until onions are slightly transparent.
Stir in the cumin, garlic, and rice. Fry for a further two to three minutes, or until the rice is golden brown and nutty.
Add oregano and tomato sauce. Stir the rice until the tomato sauce is equally distributed.
Over high heat, add the water and bring to a rolling boil.
As soon as the water boils, put a lid on it and turn down the heat to the lowest level. For twenty minutes, set a timer and don't open the lid or disturb the contents.
After 20 minutes, turn off the heat and leave the lid ajar for an additional 10 minutes, allowing the steam to continue. Allow to fluff and serve after 10 minutes.
Ingredients
- 1 tbsp oil
- 1 clove garlic minced
- 1/2 onion roughly chopped
- 1 cup long grain rice
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 cup tomato sauce (or up to 1 cup)
- 1.25 cup water
Special Equipment
-
nonstick pan with a lid
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