Mexican Rice Excelente

Ingredients:
1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
1 tbs Olive oil
1/2 onion
1 Coarsely chopped small roma tomato, chopped into about 4 pieces
1 Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp cumin ground into powder
1 Tbs chicken bouillon
Salt, to taste

Preparation:
Put olive oil into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. At he end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, pour the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Goes great as a side dish to Mexican entrees . Also great by itself.

Servings: 4-6

Submitted by:
TMCB

Reviews: 0