Mexican Rice

This is so good! Great as a side for BBQ's or with Beans
and today I am making it as a side along with beans for Mole Poblano
I don't think I am going to add the recipe for that just yet I will wait to see how it turns out, so far it smells and tastes pretty good but still has to simmer for 2 hours.

Okay so here's the recipe for the rice

U'll need

white long or medium grain rice whichever u have is fine
a small can of tomato sauce or if u like it spicy you could use a mexican tomato sauce like el pato sauce
half an onion
about 3 cloves of garlic or a heaping tsp of minced garlic
salt
about a tsp of cumin
you could use either chicken broth or water with buillon cubes



So first u heat up in large pot some oil any kind u like
it needs to enough to cover the bottom or close to it
then u add enough rice to soak that up
cook on medium heat until the rice is golden brown and toasted
then add in chopped onions and garlic
then u can add in salt and cumin
as for the bouillon I use a paste called better than bouillon I use about a tsp
it's better I think because it blends and melts easier and its great for all kinds of soups and things like that
then add the tomato sauce
then add enough water or chicken stock to fill the pot about 2/3 of the way full
Sorry I don't always measure but it always comes out perfect,
if it gets close to being done though and it's not tender u could add a little more water
then bring to a good boil
then turn down to a simmer and cover
it will be done in about 20 minutes
if there is a little water and the rice is tender just take off the lid and let it sit
Some people add carrot and corn and even lima beans corn u should add at the end and obviously unless the carrots are cooked u should add them in the beggining
However I would use canned and add them at the end
This recipe is great if u just add some chicken breast cut up as a quick and easy dinner

hope u like it, My family loves it!