This Mexican rice recipe was handed down to me by my grandmother who was an exceptional cook. Good ingredients, simple techniques and lots of love is all it takes to become a wonderful cook.
- 2 tbs vegetable oil
- 1/4 diced onion
- 1 clove of garlic (minced)
- 1 cup of white long grain rice
- 2 cups of water
- 1/4 canned tomato sauce
- 1 cube of chicken bullion
- 2 sprigs of cilantro
In a sauce pan with medium-high heat add vegetable oil for 10-15 seconds. Add garlic and onion and heat until onion is translucent. Add the rice and cook for 1 minute or until the rice begins to turn color. Add the tomato sauce to the rice and cook for 30 seconds. Add water and bullion and cilantro, stir the mix (taste the water to ensure you have the right taste and add salt if more is needed) and cover. Lower the heat to medium-low for 20-25 minutes. The rice is ready when there is no more liquid. Uncover and let stand for 5 minutes.
‘Till next time, Buen Provecho!