Mexican | Mexican Rice
Posted on June 1, 2013
I got this recipe many years ago from my Ava. She would make it to go with enchiladas.
Yield: 4 servings
1 onion chopped
1 clove garlic, minced
3 tablespoons oil (I use olive oil)
1 cup uncooked rice (long grain white)
1 cup stock, or more as needed (low-sodium chicken stock or broth)
1 cup tomato sauce (8 ounce can)
1 tablespoon minced parsley
salt, to taste
freshly ground pepper, to taste
Cook onion in oil until golden. Add garlic and cook a little longer, you don't want to burn the garlic. Add rice and cook until the rice has a little color. Then add stock and tomato sauce. If the 8 ounce can of tomato sauce doesn't equal a full cup, just top off with more stock. Cook covered over low heat for 12 minutes. At 12 minutes, check to see if more stock is needed. Cover and cook for 8 more minutes. Cook until rice is tender and liquid is absorbed.
(Ref. "Mexican Rice" recipe, Ava circa 1985.)