Mexican Rice

Description:

 This side dish comes directly from Mexican cuisine and is a staple across the cuisine of the southwest.

Ingredients:

(Serves 4)

• 1 cup white rice (220 g)

• 1 tsp of vegetable oil (5 ml)

• 2 cups chicken broth (470 ml)

• 1 tbsp tomato paste (15 g)

• 2 tbsp onion, chopped (30 g)

• 1 garlic clove, minced

• Salt & pepper

Preparation:

In a bowl, wash rice until water is clear to remove excess starch. In a pot the oil over medium heat and add the onion and garlic. Cook for 5 minutes or until softened. Stir in the chicken stock and tomato paste, the season to taste with salt & pepper.

If using a rice cooker, add the rice and liquid, then cover and cook. If using a pot, add the rice to the liquid, bring to a boil, then cover and turn the heat to low. Steam for 18-20 minutes. When done, fluff rice with a fork and serve.

Notes:

• Variations of this recipe will also include a small amount of peas, corn and finely chopped carrot that can be cooked along with the rice.