Mexican Rice

I'd estimate we have Mexican food about 90 times a week.  Well that might be a minor exaggeration, but we have it A LOT.  When we were first married, I made Mexican Rice from a box and Refried Beans from a can.  And I still do on occasion.  There's nothing wrong with either.  But most of the time I like to be truly authentic and make the real deal to accompany my enchiladas or chimichangas.  This rice is superb.  And simple.  You probably won't go back to the boxed kind again.  See if you can find the spicy tomato sauce.  The burst of flavor is worth it.  I find it in the Latin section of most every grocery store.  You can certainly substitute a regular tomato sauce if you can't locate it or you don't want the spice.  This rice is also beautiful when peas, carrots, peppers or cilantro is added, but I think it's perfect in its' simplest form.  Ole!

Ole!

Just a few simple ingredients...

Heat oil in pot.
Saute rice and stir until
it just begins to brown.

Add garlic.

Add onion.  Stir until rice becomes
golden brown and onion and garlic are
almost translucent.

Add tomato sauce.

Add chicken broth.  Bring to a boil.
Cover and reduce heat to low.
Cook for 15 minutes.

Remove from heat and
fluff with fork.

Serve at your next fiesta...

Mexican Rice

1 cup white rice (not Minute Rice)
1 tablespoon olive oil
2 cups chicken stock
2 tablespoons spicy tomato sauce
1/2 onion, minced
2 cloves garlic, minced
salt to taste

Heat oil in a 2 quart pot over medium-high heat.  When oil is hot, add the rice and stir constantly, toast until rice just begins to turn brown.  Add onion and garlic and saute until the rice is golden brown and onion and garlic are almost translucent.  Stir in tomato sauce, then add chicken broth.  Season with salt.  Bring to a boil and cover.  Reduce heat to low and cook for 15 minutes.  Remove from heat.  Fluff with fork and serve.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes