Mexican Rice
  • 2 Tablespoons vegetable oil
  • 2 cloves of garlic, peeled and slight crushed
  • 2 cups long grain rice
  • 1/2 cup medium diced brown onion
  • 6 ounce can tomato sauce
  • 4 cups chicken stock or vegetable stock
  • 1/8 teaspoon ground cumin
  • 1/2 cup of coarsely chopped cilantro
  1. Place chicken stock in a sauce pan over medium heat bring to a boil and then turn heat down to simmer. Peel garlic and slightly crush with the side of a knife. Place oil in large frying pan to coat bottom of pan over medium heat. Cook garlic for 3-4 minutes. At this point add rice and cook until brown, about 5-8 minutes. Add onions to pan and cook until onions are translucent. Add tomato sauce and stir to mix evenly into rice. Add simmering chicken stock to the pan of rice, then add cumin and cilantro. Bring entire mixture to a boil then reduce heat to low. Cover and cook over low heat for another 20 minutes. Remove garlic and serve.