53 Mondays–more recipes

This recipe is borrowed from my neighbor, who is about as Mexican as I am.  Thank goodness for her daughter, Paige’s birthmom. 

Paigey’s Birthmom’s Mexican Rice

3 cups white rice

6 cups water

4 Tbsp olive oil

8 ounce can tomato sauce

1 can diced tomatoes

2-4 cloves garlic, minced

1/2 white onion, chopped finely

2 chicken bullion cubes

salt and pepper to taste

cilantro, chopped (as garnish)

 

-Put olive oil in pot/pan and heat.

-When oil is hot, add rice and begin to brown. 

-As rice is browning (a few minutes in) add garlic and onion and brown (toasty- off-white).

-When rice is brown, add tomato sauce, water, and bullion cubes.  Bring to a simmer.

-Reduce heat.  Let rice simmer until tender—apx 15-20 minus).

-Fluff with a fork. 

-Add salt and pepper to taste. 

I let my rice simmer a bit too long and it was less al dente than I like, but the flavor was so good and so comforting.  I also did not add the onion and garlic because I wanted to stay married!