Recipes

1. Mexican Rice

1 1/2 cups white rice

3 tbsp neutral oil

1/4 onion diced

1 garlic clove crushed

1 tbsp chicken bouillon

1/2 tsp garlic powder

2 roma tomatoes

2 cups hot water

1/4 tsp salt or to taste

3 sprigs cilantro for garnish

Instruction:

Over medium heat, add the oil to a non-stick pan, then fry the onions and garlic.

When the onions and garlic have lightly browned, remove the garlic and set it aside.

Add rice to the pot and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.

Add the chicken bouillon, garlic powder, mix and continue toasting for another minute.

Blend together the roma tomatoes and fried garlic clove. You should have about (1 cup) of tomato sauce.

Add it to the rice, stirring constantly for 30 seconds. The color should change to warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to.

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