Monday, September 5, 2011

Mexican Rice

1/4 cup extra virgin olive oil
3 garlic cloves
8 ounces tomato sauce
1 small Spanish onion
2 teaspoons chicken bouillon
4 fresh cilantro stems (coarsley chopped or left whole)
2 cups white rice
4 cups water
1With a blender or hand blender mix tomato sauce, garlic & onion, put aside. 2In a pan lightly brown rice in E.V.O.O. 3When lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch), 4Make sure all of the rice is coated and add your water, boulion and cilantro. 5Bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.