Mexican Rice

Mexican Rice

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1 cup uncooked long grain rice
1 cup water
10 ounces diced tomatoes and green chilies – (1 can) undrained
1/2 cup chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add rice, water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed. Remove from heat; stir in cilantro. Yield: 4 servings (serving size: 1 cup).

Mexican Rice

1 teaspoon of salt
1 clove garlic, minced
3 tablespoons cooking oil
1 cup uncooked rice
2 cups chicken broth
1/2 cup tomato puree or can tomato
1/2 cup chopped bell pepper
1/2 cup chopped onion

Heat oil. Add rice and cook until golden. Add & sauté onion, bell pepper, and garlic. Add Salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed.Cooking time 20 minutes over low heat.

Mexican Rice

1 1/2 cups raw white rice
4 1/2 cups chicken broth
(or 5 bouillon cubes dissolved in 4 1/2 cups water)
2 Tbsp olive oil
1 small can tomato paste
1 small onion, diced
1 tsp cumin
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
Cilantro, chopped (opt)

In a large frying pan, brown rice with the olive oil. Add onion and garlic; saute for two minutes. Stir in tomato paste and add broth. Stir in chipotle pepper and cumin; bring to a simmer. Reduce heat to low. Cover and cook for 25 minutes or until liquid is absorbed. Season with salt/pepper to taste. Sprinkle with cilantro if desired. Serve warm.