Years ago my mother-in-law gave me the recipe her mother-in-law gave her. Mexican rice has many variations, this one is from a real live mexican mama. Nick’s grandma Lupe was known for her amazing mexican cuisine. In fact she ran a tortilla shop right here in Bisbee. The revenues from this little gold mine helped support her ten children. Yeah, TEN kids. And you thought I was crazy :) Here it goes…
What you need:
1 cup white rice
1 can of diced tomatoes or 3 fresh tomatoes diced (all I had was a huge can of whole tomatoes so, I cut them up)
1 medium onion (any variety)
2 tbs olive oil (or any oil)
1 tbs diced garlic (about 3 cloves)
2 1/4 cups of water *see below for canned tomato variation*
1 chicken bouillon cube or 2 tsp of powdered bouillon
1. In a medium pot brown the rice and onion in olive oil
2. *Meanwhile, drain canned tomatoes, placing the liquid into a measuring cup.* If using fresh tomato, skip to step 3.
3. Add garlic and tomatoes to browned rice mix.
4. Pour in water, and bouillon *add water to tomato juice to equal 2 1/4 liquid total*
5. Bring to boil. Cover and reduce heat to simmer.
6. Cook for 15-20 minutes or until rice has absorbed water.
7. salt and pepper to taste.
Serve with your favorite Mexican meal.