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Mexican Rice Recipe

   
 

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     Mexican Rice

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals
Servings   6
Preptime   25

Ingredients
2 Tbsp Canola or Corn oil
2 Cups long grain rice
2 Whole garlic cloves
1/4 Medium size onion- coursely chopped
1- 8oz Can of tomato sauce
4 Cups Water
2 Tbsp Chicken bouillon
 

Instructions
Heat oil in teflon pan. Make sure your pan is deep enough because your rice will double in size while it cooks. You will also need a lid.
When oil is hot, add your rice and fry until it is an even light golden brown. Add onions and garlic, let it fry for 1 minute.
Add tomato sauce and water. Be careful, there will be lots of steam.
Stir in your chicken boullion and cover. Bring it to a boil and lower to medium/medium high heat. The point is to keep it cooking without having it boil over or drying up too quickly. Turn heat off after 15 minutes and let it sit. Check your rice after 5 minutes. Your rice is done when you can fluff it with a fork.
Serving Suggestions
You can enjoy with just about anything. Serve it as a side to grilled chicken or pork chop. Or you can always enjoy it by itself


Originally Submitted
11/19/2011





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