Teresa's Mexican Rice
List of Ingredients
1 Small onion (your choice) traditional is white.
4 cloves of fresh garlic
1/2c-1c rice(long grain) usually to just cover the bottom of the pan.
1 16oz can Mexican stewed tomatoes
1 can of Swansons chicken broth +/-
salt/pepper to taste
olive oil for saute'ing
Recipe
1.)In a pot place enough oil to saute the onions, garlic and rice together on low/med heat.
2.)When lightly golden, add stewed tomatoes. Stir together to incorporate and smash any large pieces to desired consistency.
3.)Add can of chicken broth +/- to cover rice to the first joint on middle finger !! LOL (from the top of the rice)careful as it will be hot. (+/- means more or less)
4.)Bring to a boil and reduce, cover and simmer for approximately 15 minutes or until all liquid is absorbed. Don't have the burner on too high or bottom will burn but rice will still be edible (this I learned)! LOL
**(caution, if too much or too little liquid is added, it is a recipe for disaster either too soggy or not done)If you like your rice really tomatoey then by all means add additional tomatoes but adjust the liquids accordingly? I only use chicken stock but I have chicken base in which to make more if needed. If you are going to use the can stock, and one can is not enough you can either open another can and use only a portion of it or add the difference in water ? Your choice.
5.) Once rice is finished and all liquid is absorbed, take off burner and stir before serving to incorporate all the goodies that will be on the top. Enjoy - Teresa (:-)
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