rice and beans
Mexican Rice
1/2 cup tomato sauce
2 cups water
1/4 teaspoon McCormick Ground Cumin
1/2 teaspoon McCormick Onion Salt
1 cup converted or long grain rice
1 tablespoon margarine
Bring tomato sauce, water, Cumin, and Onion Salt to a boil. Add converted rice and margarine. Stir.
Cover saucepan tightly. Immediately reduce heat to a simmer and cook for 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with a fork before serving.
Makes 6 servings
This recipe created by McCormick, Inc.
