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Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from The Community Impact Newspaper Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joseph M. de Leon


3 tbsp canola oil
3 or 4 cloves garlic
1/2 cup chopped onion
1/2 cup chopped tomato
2 cups water
3 sprigs fresh cilantro, chopped
1 tsp. ground comino (cumin)
1 tbsp salt
1 bouillon cube Korr's Pollo con Tomate
1 can 8 oz. tomato sauce

1. Add oil to cast iron skillet on medium high heat; add rice and toast until golden brown
2. Add garlic, onion and tomato and sautee until onions translucent
3. Add water, comino, bouillon cube, tomato sauce and salt
4. Heat until boiling, then turn heat to low and simmer about 30-45 minuets until rice is tender; add water as needed
5. When rice is cooked, add cilantro and mix gently
6. Let stand 5 minutes and serve

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