Mexican Rice

After much debate, I've come to the conclusion that Mexican rice must be my first ‘shared’ recipe! (I'm also fully aware most of you probably know how to make this :-p) This was the dish I first learned to make back in high school. Yes, I've ruined this dish before ( too salty, too much liquids, BURNED the rice, etc..) It ultimately takes practice, as well as adjusting the seasonings to your taste. There are many variations of "Mexican Rice" out there, this just happens to be ours :)

1 cup of Rice ( I prefer Jasmine)

1 3/4 cups of water

2 small/normal sized Roma Tomatoes or 1 regular Tomato

thin slice onion

1 garlic

2 Tb of Grape Seed oil

2Tb of chicken bouillon (caldo de pollo)

1/2 teaspoon of salt

** color of rice depends on redness of tomatoes :)

Which do I use???
 I usually use the left, although my mom swears rice cooks prettier (yes, mas bonito) in the white porcelain.

 Some ingredients

 Blend Tomato, onion, garlic and seasonings (salt and chicken flavoring). Pulse a few times and puree until smooth.

 Tomato mixture

 Saute rice in oil until golden, takes a few minutes, stir occasionally. (Don't let it burn)

Pour in tomato mixture and combine, allow mixture 1 minute for a quick boil (stand back), and finally add water and combine. Turn heat to medium, cover, and allow rice to cook for 15 minutes. (At minute 12 check if all liquids have been absorbed, if not allow remaining minutes.

Liquids are now absorbed (or should be). Grab a fork and fluff your rice, remember don't scratch your pan. Turn heat off and cover until ready to serve.

Enjoy :)