Mexican Rice

This will probably be the first and last recipe that I post that does not provide exact directions. This recipe comes from my sister-in-law and is a family favorite. If you attempt to try this recipe at home, do not get discouraged if you burn some of the rice. It takes practice to master the recipe, but when you do it is well worth it and to be completely honest, the rice even tastes good a little burnt.

Ingredients:

- 2 cups rice (do not use any type of instant or minute rice)

- Olive oil

- Water

- Chicken Bullion powder

- 1 can of tomato sauce

Ingredients in a nutshell.

Pour a small amount of oil to cover the bottom of a large frying pan. Add 2 cups rice and stir for 5 to 10 minutes.

If I remember correctly, you use 2 cups of water per one cup of rice. Since I used 2 cups of rice, I added approximately 4 cups of water and one can of tomato sauce. Bring to a boil and add the chicken bullion powder to taste.

Turn heat down to low and cover. Let the rice sit for 20 minutes without stirring. Check to make sure that all the water is absorbed by inserting a fork to see if it comes out dry.

This picture was probably taken halfway through the wait time.

This is a picture of the end product. Some of the tomato sauce got separated as you can see in the darker section. A friend suggested adding the tomato sauce to the rice first and then after it is completely mixed, add in the water. I think that may help spread out the tomato sauce.

We enjoyed our Mexican rice with homemade taquitos... yum!

Bon Appetit!