Mexican Rice California Style

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons cooking oil
• 2 cups uncooked rice (long grain works best)
• 4 cups chicken broth
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 (8 ounce) can tomato sauce or 1 (8 ounce) can el pato salsa de fresco
• 1 chicken bouillon cube
• 1 (14 ounce) can diced tomatoes or 1 (14 ounce) can similar size jar salsa
• 1 -2 cooked chicken breast, cubed

Recipe

• 1 in a large dutch oven, brown rice in oil.
• 2 add the onion and garlic until soft and translucent.
• 3 add the chicken broth, tomato sauce, and bouillon cube and bring to a boil for 60 seconds.
• 4 back down to simmer and cook on low for 18-20 minutes with the lid on.
• 5 when all of the liquid is gone, add tomatoes and chicken, mixing well.
• 6 let stand for 5 minutes.
• 7 fluff and serve.