Mexican Rice

Name: Mexican Rice
Ingredients: 14 cup extra virgin olive oil; 3 garlic cloves; 8 ounces tomato sauce; 1 small Spanish onion; 2 teaspoons chicken bouillon; 4 fresh cilantro stems (coarsley chopped or left whole); 2 cups white rice; 4 cups water

8 ingredients

5 steps

Ingredients

14 cup extra virgin olive oil
3 garlic cloves
8 ounces tomato sauce
1 small Spanish onion
2 teaspoons chicken bouillon
4 fresh cilantro stems (coarsley chopped or left whole)
2 cups white rice
4 cups water

Directions

1

With a blender or hand blender mix tomato sauce, garlic & onion, put aside.
2

In a pan lightly brown rice in E.V.O.O.
3

When lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch),
4

Make sure all of the rice is coated and add your water, boulion and cilantro.
5

Bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.