Mexican Rice

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/4 cup oil

1 cup extra long-grain rice

1 clove garlic

2 roma tomatoes

1/4 large white onion

1 tbsp chicken bouillon

1 tbsp tomato bouillon

1.5 cups water (add more if needed)

Directions

Heat oil in a shallow 3-quart saucepan (or medium skillet with tight-fitting lid) over medium heat. Add rice then gently fry for about 5 minutes or until rice is slightly browned and fragrant.

Blend tomato, garlic and onion with 1.5 cups water

Add blended liquid to rice and stir. Add chicken bouillon and tomato bouillon then stir well. Bring to a gentle boil then cover with a tight-fitting lid, reduce heat to low or medium-low (wherever your dial gives you a gentle simmer) then cook for 20 minutes.

Stir rice occasionally with a fork to ensure nothing is sticking to the bottom of the pan but don’t overwork the rice. Don’t stir the rice or open the lid the last 5 minutes of cooking.

Remove from heat then let rice rest, covered, for 10 minutes. Fluff with a fork then serve.

Nutrition

• Calories: 123.45
• Total Fat: 7.16
• Saturated Fat: 0.98
• Sodium: 763.42
• Total Carbohydrate: 12.78
• Dietary Fiber: 0.34
• Protein: 2.08