Baked Mexican Rice

 I have tried making Mexican tomato rice on the stove stop and oin the rice cooker but it never turned out like the restaurant style. I finally made it in the ove and the results were spectacularly delicious.

Baked Mexican Rice

Ingredients:

1. 1½ cups white, uncooked
2. 3 cups chicken broth
3. 1 cup crushed tomatoes 
4. 1/4 cup each of finely chopped onion, carrots, frozen corn thawed
5. 1 large clove of garlic, finely chopped or crushed
6. 2 tablespoons oil 
7. 1/2 teaspoon cumin 
8. 1/2 - 3/4 teaspoon salt

Preheat oven to 350 degrees.

In a 9x9 pan, combine all ingredients and stir until everything is evenly distributed.

Cover tightly with foil.

Place carefully in oven and bake for 50 minutes to 1 hour.

Remove from oven and leave covered until ready to serve.

Onions and garlic may settle on the top. Fluff with a fork to mix them evenly into rice.

Enjoy with your favorite Mexican sides