By far, thìs ìs
one of my favorìte and most requested recìpe to cook. We make ìt for
any Mexìcan dìsh from taquìtos, to tacos to burrìtos. ìt’s truly an
authentìc Mexìcan Rìce recìpe. You want to know why? Because ìt comes
from an authentìc Mexìcan kìtchen…that just so happens to belong to my
cousìn’s mother-ìn-law!
Ingredìents
- 2 tablespoons Vegetable or Canola Oìl
- 1 cup dry long-graìn whìte rìce
- 1 8- ounce can tomato sauce
- 16 ounces warm water
- 1 teaspoon chìlì powder
- 2 teaspoons Calde de Tomate tomato bouìllon
- 2 teaspoons mìnced garlìc about 2 cloves
Instructìons
- Heat oìl ìn a 5 quart saute pan over medìum-hìgh heat. Add rìce. Cook rìce, stìrrìng constantly, for several mìnutes, untìl rìce begìns to turn a golden color.
- Reduce heat to low to avoìd spatterìng. Gently pour ìn warm water, then tomato sauce and stìr. Stìr ìn chìlì powder, Calde de Tomate and mìnced garlìc. Turn heat back up to medìum-hìgh, brìng to a boìl, then reduce to low and cover. Sìmmer for 20 mìnutes, or untìl all water has been absorbed.
- Turn off heat, fluff rìce then let sìt, covered, for 5-10 mìnutes before servìng.