Mexican-Style Rice:
1 cup rice
2 tbsp. olive oil
1/4 cup onion, diced
2 garlic cloves, minced
8 oz. tomato sauce
1 tsp. salt
1 tsp. cumin
1 tbsp. sazon goya or chicken bouillon
small bundle of cilantro
1 jalapeno or serrano (optional)
Over medium-high heat, pan fry your rice in olive oil until golden brown. Add in diced onion & minced garlic, stir fry until onion becomes translucent. Add in tomato sauce, cook down for ~1 minute, then add in chicken broth with seasonings. Bring to a boil, add in cilantro & pepper if desired. Cover, lower the heat & let cook ~20 minutes. Turn off the heat, let stand for ~10 minutes, then enjoy!
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