Tuesday, May 17, 2011

Mexican Rice

I found this recipe in a very old cookbook of my grandmother's. It has become my favorite mexican rice recipe because it is easy and delicious...

Mexican Rice

1 c. rice, rinsed
1/4 c. salad oil
1 clove garlic, chopped
1 med onion, chopped
1 tsp salt
1 1/2 c. boiling water
1 tbsp. Chicken boullion
1/4 c. condensed tomato soup or tomato paste(I have used tomato sauce when I didn't have the soup or paste)

Heat oil in heavy saucepan; add garlic and onion, cook 3 minutes. Add rice and salt. Cook until grains are yellow, stirring constantly. Add boiling water and tomato soup, bring to a bil. Cover and cook over low heat about 15 minutes, until rice is tender and water is absorbed. Remove cover and let steam escape.

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