Mexican Rice

Zutaten

2 tablespoons vegetable oil

1 1/2 cup uncooked long-grain white rice

2 1/2 cups chicken stock or broth

I used 2 1/2 c water and 2 chicken bouillons and 1 teaspoon Mexican chicken bouillon

8 oz. can tomato sauce

1 teaspoon chili powder

1 teaspoon garlic salt

1 teaspoon ground cumin

1 teaspoon pepper

1 teaspoon Mexican chicken bouillon

1 teaspoon Mexican tomato bouillon

Anweisungen

Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.) DO THIS!!!!!

Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until semi fried

Add the rest of the ingredients and bring to a rapid boil over high heat.

Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes.  Remove cover and stir few times. You may need to add about a 1/4 to 1/2 cup of water depending on factors such as rice and stove temp.