Mexican Rice

TerrySehl

1 cup white rice

2 cups chicken broth

1 Tbs Olive Oil

1 small onion, diced

4 cloves garlic, minced

¼ cup tomato paste

1 Tbs Lime Juice

½ cup parsley, chopped

2 tsp cumin

salt to taste

Bring rice and chicken broth to a boil in medium sized pan, reduce heat to med-low and cover and cook for 20 minutes.

Saute onion in olive oil for 10 minutes; add garlic and cook 1 more minute. Add tomato paste, lime juice, parsley, cumin and salt; cook another minute. Remove from heat.

When rice is finished cooking stir in onion mixture and serve.

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