Mexican RiceMEXICAN RICE The base of this recipe was given to me by my friend Adrienne, who is of Mexican descent. Though her rice is excellent, I took her recipe and made some additions to create a recipe of my own that has a little extra oomph to it!
2 tablespoons vegetable or olive oil
1 cup uncooked white rice
2 cups water
4 ounces of tomato sauce
1 heaping tablespoon Caldo de Pollo (or 2 chicken bouillon cubes)
1-2 tablespoons minced garlic (to taste)
2 tablespoons taco seasoning
1 can (7 ounces) diced green chiles
1 tablespoon diced jalepeños
7 ounces (½ of a 14oz can) diced tomatoes
salt and pepper
In medium sauce pan, heat oil on high. When oil is hot, add rice and fry for several minutes (do not brown). Add water, tomato sauce, Caldo de pollo, garlic, taco seasoning, chiles, and jalepeños. Stir until well mixed and bring to a boil.
Reduce heat to a simmer, cover with lid and let simmer 15-20 minutes until rice is tender. Once rice is tender, stir in tomatoes and serve.
The base of this recipe was given to me by my friend Adrienne, who is of Mexican descent. Though her rice is excellent, I took her recipe and made some additions to create a recipe of my own that has a little extra oomph to it!
