Wednesday, July 27, 2011

Mexican Style Rice


2 Cups of uncooked white rice
1 Can of tomato sauce
1 Medium sized yellow onion finely chopped
1 Medium sized roma tomatoe finely chopped
1 Tbsp Chicken Bouillon in powder
1 Tsp minced garlic
4 Cups of water
1 Tbsp Extra Virgin Olive Oil
3 Sprigs of fresh cilandro chopped.


1.- In a large non-stick skillet (with lid!) sautee on medium heat Extra Virgin Olive Oil, garlic, uncooked rice, onion, tomatoe and bouillon powder. Stirring frequently to evenly coat rice.

2.- Add water and mix. Add tomatoe sauce and mix. Add chopped cilantro on top.

3.- Cover and simmer on medium to low heat until water is absorbed and rice is fully cooked.

4.- Serve!!!

Buen Provecho!

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