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Mexican Rice

I have never had any restaurant Mexican rice match the flavor of my Mom's recipe. The deeper orange color and flavor sets this apart. Great as a side or in burritos.

2 Tblsp. oil
1 cup white rice, not cooked.
1 clove garlic, chopped
½ onion, chopped
½ of an 8 oz. can tomato sauce
2 cups water
1 tsp. black pepper
1/3 cup water
1 cube beef, chicken or vegetable bouillon

In 4 quart pan, saute the dry rice in oil over low heat for 5 minutes. Stir until rice color has changed a bit - do not brown the rice.
Add the onion and garlic and stir another couple minutes.
Stir in tomato sauce.
When rice absorbs the tomato sauce somewhat, add the 2 cups water and pepper.
Stir and then cover tightly. Reduce heat and finish cooking over your lowest heat for about 30 minutes or until the stock is absorbed.
Dissolve the bouillon in 1/3 cup of water; then heat to boiling in microwave and add to the rice.

Simmer rice, stirring occasionally, until water is fully absorbed. (Rice will be a deeper orange color that most restaurant rice.)

* Notes: Kick it up a notch by adding 1 tsp. Chili Powder and 1½ tsp. dry Cilantro or 1½ Tblsp. chopped fresh Cilantro. Stir seasonings into the bouillon broth before adding it.

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