Guadalajaran Jalisco Mexican Rice

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 12 ounces tomatoes, very ripe and diced or 8 ounces tomato sauce
• 1 medium onion, finely chopped
• 2 minced garlic cloves, mashed
• 1 cup long grain rice, rinsed
• 1/4 cup canola oil
• 1 chicken bouillon cube
• 2 cups water
• 1/2 cup fresh cilantro, minced
• 1 lime, juiced

Recipe

• 1 process tomato with water until pureed and smooth.
• 2 rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. shake to remove excess water.
• 3 heat oil over medium-high heat in heavy skillet about 2 minutes. cook onion and garlic until golden.
• 4 add rice and fry, stirring until light golden, about 4 minutes.
• 5 stir in tomato water mixture. crumble bouillon and sprinkle over rice and water in pan.
• 6 increase heat to medium high, and bring to a boil.
• 7 cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. add more water if necessary, but rice is usually done before it sticks to the pan.
• 8 stir in cilantro, mix in lime juice and adjust salt to taste.