MEXICAN RICE
Ingredients
| 1-1/2 cups long grain white rice (uncooked) |
| 2 cups chicken bouillon/broth |
| 8-ounce can tomato sauce |
| 1 tsp chopped fresh garlic (+/- to taste) |
| 3 Tbls minced or finely chopped fresh onion (+/- to taste) |
Instructions
In a large skillet, stir rice in 3 Tbls vegetable oil (or olive, sesame, peanut oil, etc.) over med-high heat (I use gas stove) until rice is golden brown. Add chopped garlic and onion and stir until onion is softened and translucent.
Then stir in chicken broth and tomato sauce, bringing it to a boil. Once boiling, cover skillet and lower temperature to simmer for 25-30 minutes. For fluffiest rice, do not lift cover during this time. I use a clear glass cover to "check" on the rice without lifting the lid.
After 30 minutes, remove from stove, fluff with serving fork, and serve. Can't say how many it serves. Preparing this for my family with 3 growing boys and 1 rice-loving daughter over the years, it barely served enough for them, let alone me and my husband! If you want to double the recipe, allow at least 5-10 more minutes cooking time, or use two separate skillets/frying pans.
Judi Hubbard
Mesa, AZ