Mexican Rice

When Sister Aviles made this for us she used 2 cups of rice, which made a TON! I have scaled down the recipe for what you would make for your family; double it if you have company. Remember, this is based on what we SAW her do, so you may have adjust seasonings to your taste!

Ingredients:
1 T. corn oil
1/4 C. + 2 T. minced onions
1 C. white rice (not instant) - use 2 cups of water for every 1 cup of rice
2 C. water
1 tomato
1 clove of garlic
2 t. chicken bouillon (enough for 2 C. of water)
2 t. tomato bouillon
1/4 t. salt

In a sauce pan, heat corn oil over med/high heat. Add the 1/4 cup of minced onions, and saute until soft. Add the rice, and "toast" for about 3-5 minutes, keep stirring so it doesn't burn.



While rice is toasting, put tomato, garlic, 2 T. of minced onion, and a little water in a blender or food processor. Puree. Add to the rice in the pan. Stir for a few minutes.


Add the water, chicken, and tomato bouillon, and the salt. Stir, bring to a boil, then cover with a lid, and turn down heat to simmer. Keep covered and simmer for about 20 minutes, until liquid is absorbed.