Authentic mexican rice

Yield: 4 Servings

Measure Ingredient
1 cup Long-grain white rice, raw
2 tablespoons Vegetable oil
½ medium Onion, chopped
⅓ cup Salsa (Embasa brand)
3 cups Water
1 \N Tomato chicken boullion

RECIPE CAN BE DOUBLED

Heat oil in saut E9 pan on medium-high. Add uncooked rice and stir to coat rice with oil. When rice is brown, add chopped onions and stir. When onions start to brown, add in salsa tomatoes, stirring to coat rice. Add in water and chicken-tomato seasoning and bring to a boil. Allow water to boil for 5 minutes, then lower heat to medium-low and cover. Simmer for 10-15 minutes, stirring every few minutes.

When water is completely evaporated and rice is tender, remove from heat and serve hot.

* NOTE: Embasa Salsa comes canned and can be found in the ethnic section of your grocery store. This is an authentic recipe from a Hispanic friend of mine.

Contributor: Frances Say

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