Mexican Rice

Name: Mexican Rice
Ingredients: 1 medium onion, diced; 2 small cloves garlic, diced; 1/2 tsp. salt; sizable pinch of chili powder; 3 Tbsp. salsa picante; 1 small can tomato sauce; 3 Tbsp. olive oil; 1 c. dry rice; 2 c. water with 2 tsp. dry granulated chicken bouillon; 1/4 c. each: frozen peas, corn and fresh carrots, diced; 1/4 bunch cilantro

11 ingredients

11 steps

Ingredients

1 medium onion, diced
2 small cloves garlic, diced
1/2 tsp. salt
sizable pinch of chili powder
3 Tbsp. salsa picante
1 small can tomato sauce
3 Tbsp. olive oil
1 c. dry rice
2 c. water with 2 tsp. dry granulated chicken bouillon
1/4 c. each: frozen peas, corn and fresh carrots, diced
1/4 bunch cilantro

Directions

1

Heat skillet over medium high heat.
2

When skillet gets hot, add oil.
3

Add garlic; stir and quickly add rice.
4

Let sizzle for a spell.
5

Shake pan and stir to mix as rice glazes and some begins to turn a golden color.
6

Do not let burn!
7

Stir in onion.
8

Heat to boil the water and bouillon in microwave.
9

When onion is glazed and a portion of rice has turned golden, add hot chicken broth, chili powder, salsa picante, tomato sauce, peas, corn and carrots. Turn heat to low; cook for 2 minutes.
10

Stir in cilantro.
11

Cover again; let ingredients get well acquainted until all water is absorbed.