Sandra's Mexican Rice
Sandra's Mexican Rice
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes | Serves 4 to 5
2 tablespoons corn oil 1 cup rice 2 cloves garlic, 1 clove finely minced 1 tomato 1/2 small to medium onion 2 cups water 1 tablespoon chicken bouillon powder 1 teaspoon tomato paste Salt

Step 1 Heat the oil in a Dutch oven over medium heat. Add the rice and stir until it's dark golden in color, 8 to 10 minutes, adding the minced garlic while browning.

Step 2 In a blender, combine the remaining clove of garlic, the tomato, onion, water, bouillon powder and tomato paste. Blend until smooth. Add to the rice along with salt to taste. Cover and cook at very low heat until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

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