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Classic Mexican Rice (Gluten-Free)

Cinco De Mayo is upon us, and if you love Mexican food, like I do, you probably also love Mexican-style rice. I've often wondered about the secrets to making really great tasting Mexican-style rice. Now I can wonder no longer. This recipe produces an easy, great tasting Mexican-style rice that will have your guests helping themselves to another plate, and asking you for your Mexican cooking secrets.

The finished Mexican rice. Photo: CC--PaperfacetsIngredients:
2 teaspoons vegetable oil
2 cup uncooked long-grain rice
1 medium onion, chopped
1 ½ teaspoon ground cumin
1 teaspoon chili powder
3 ounces canned diced tomatoes
2 teaspoons salt
3 cups water

Directions:
In a large saucepan, heat oil over medium heat.

Stir in onion and saute until clear, but not brown.

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Pour the rice into the pan and stir to coat grains with oil.

Mix in cumin, chili powder, tomatoes, salt and water.

Cover, bring to a boil then reduce heat to low.

Cook at a simmer for 20 to 30 minutes or until rice is tender.

Serve with your favorite Mexican dishes.

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