E-mail : sandra.sanchez@tamerica.com

Mexican Rice

Ingredients

1 cup Rice (cleaned briefly under cool water and laid out on towel to dry before cooking)
2 parts Vegetable broth or water
1 fully ripened Tomato (crushed)
4 oz Tomato Sauce
1 clove Garlic
I small yellow Onion or 1/2 medium or1/3 large
Vegitable Oil
Salt to taste
Pinch of Black Pepper

Method:

1. Heat thick bottomed pan and heat oil. Toss in rice when oil is hot. Toast rice on medium heat. You want to make sure each grain of rice is toasted brown in colour but not too dark. This is what gives Mexican rice its flavour!!
2. Once rice is toasted brown, add a tsp or two more of oil and cook onions with rice, and just when the onion turns transculent, toss in the garlic. Stir very well. If you burn the garlic, the rice will not have very good flavor.
3. Toss in the Tomato and fry for a bit.
4. Remove pan from heat and pour in Vegetable Broth or water, add salt and pinch of black pepper.
5. Return pan to heat, bring to a boil for about 1-2 minutes, stir once and promptly reduce heat to very, very low or simmer, add the lid and allow to cook for 15-20 minutes. Once the lid has been placed, do not disturb the rice. Allow it to cook.
6. Once the rice is cooked, let set for 2-4 minutes, then fork thru and serve hot with nice Salsa and Vegetarian dishes of your choice.

Should you have any questions or would like to know anything else further, please contact me at sasanchez64@hotmail.com