Wednesday, May 13, 2009

Mexican Rice

Mexican rice
For our family, I use this amount:
1 cup rice
1/2 c chopped onion
1 clove garlic chopped (can use powder)
1/4 cup of either tomato sauce or enchilada sauce..whichever you have ( I think enchilada sauce tastes best. If you buy a can, you can freeze the extra in a ziploc to cut chunks from to use another time.)
2 chicken bouillion cubes dissolved in a little bit of water, or 2 tsps chicken soup base
2 cups water.

Heat a pan that has a lid to it. Add some oil, and the onions garlic. When they are tender, add the rice and stir. Add the tomato sauce. Stir until the rice is coated. Add the chicken bouillion and water. Bring to a boil. Reduce heat, cover and simmer 15 minutes.

1 comment:

josé said...

wonderful, some "latin"