This is my favorite Mexican side dish and I make it every time I make tacos or burritos for dinner, but it's also good with seafood or chicken. Once you've tried this, the packaged rice mixes just won't cut it. Don't be nervous if this seems to take too long to cook- it'll fluff up all at once when it's almost done.1 cup rice
4 tbsp. oil
2 cups chicken broth
1 tbsp. instant chicken bouillon granules
1 tsp. mashed garlic
1 tbsp. prepared yellow mustard
1/4 cup sliced onion
1/2 tsp. ground cumin (more if you like cumin, like me)
4 tbsp. butter
parsley to garnish
Saute the rice in hot oil until golden. Stir constantly and do not brown. Add the remaining ingredients, except the butter and parsley. Cover and cook at a simmer for 30 minutes. Remove the lid and fluff. Add 4 tbsp. butter and stir. Sprinkle snipped parsley on top to garnish. Makes 4-6 servings.
