Sheree's Homemade Cooking Made Easy

My family used to love to get the rice at our local Mexican restaurants around here until they started adding all those frozen vegetables into the rice. So, I started trying to come up with a recipe that we liked that tasted pretty close to the way the restaurants used to taste, and I came up with this recipe that does not use any frozen vegetables. You will need the following ingredients:

Mexican RicePhoto bySheree

Recipe:

1 pound of long grain rice

1 8 oz can of tomato sauce

2 tablespoons of avocado oil or vegetable oil

1 teaspoon of salt

1 large clove of garlic

1 tablespoon of chicken bouillon

4 cups of water

1 heaping teaspoon of cumin

1/2 teaspoon of black pepper

1/2 onion

Garnish: Cilantro, cheese, and lime wedge

Mexican RicePhoto bySheree

Heat a large skillet, that has a lid, on medium heat and add the oil. Wash and drain the whole grain rice and add this to the skillet. Be careful because it could splatter if the water is not drained enough.

Dice the onion and mince the garlic.

Mexican RicePhoto bySheree

Toast the rice until it is slightly brown. Add the onion and the minced garlic and cook for 3 minutes being careful not to burn the garlic.

Mexican RicePhoto bySheree

Add the chicken bouillon, water, salt, cumin, black pepper and tomato sauce and bring to a boil and turn this down and cover with a lid and simmer for 20 minutes.

Mexican RicePhoto bySheree

Mexican RicePhoto bySheree

Turn the rice off and let it sit for 10 minutes.

Mexican RicePhoto bySheree

Remove the lid and fluff with a fork. Enjoy!

Mexican RicePhoto bySheree