Mexican Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1/4 of a medium onion
• 1 1/2 cups rice
• 3 cloves finely chopped garlic
• 2 1/2 cups chicken broth
• 1 cup tomato sauce
• 4 tablespoons of finely chopped parsley (optional)

Recipe

• 1 in a medium sauce pan, heat oil over medium heat. add in the fresh onion. saute for 1-2 minutes until softened. add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. add in the garlic to the rice and saute for one more minute.
• 2 add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) and then add in the parsley if you're using it. stir it up and bring to a boil. once it starts boiling, turn the heat to low and cover. let it simmer for 20 minutes and fluff with a fork.
• 3 substitutions- if you don't have fresh garlic or onions on hand you can use the equivalent in powder form. do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. if you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid. rotel and jarred salsa can also be decent substitutes.