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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Celina's Authentic Mexican Rice Recipe

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This recipe for Celina's Authentic Mexican Rice is from South Pointe Ward Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white rice
2 cups water
3 chicken bouillon cubes
1 (8 oz.) can tomato sauce or tomato puree
4 tablespoons vegetable or canola oil
2 garlic cloves, minced
1/2 cup red tomato, finely chopped
cilantro branch
salt to taste
Directions:
Directions:
Put the 4 teaspoons of oil in a saute pan. Add the 2 cups of rice with high heat. Stir until the rice grains become light brown or golden. Add the garlic and keep stirring to give the flavor to the rice. Add the half cup of chopped tomato and stir. Add the can of tomato sauce and keep stirring. Add the 3 cups of water (lukewarm). After adding the water, keep it on high heat until it boils. Add the chicken bouillon cubes. Be sure to keep stirring the rice until the cubes are dissolved. At this point taste for salt. Boil for a second, cover and reduce heat to low. Cook for 25 minutes. Fluff and garnish with fresh cilantro.

 

 

 

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