Restaurant Style Mexican Rice

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

Ingredients

• Servings: 6
• 1 cup long grain rice
• 2 cups cold chicken stock
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1/2 onion
• 1 small roma tomato, chopped
• 1 jalapeno, sliced lengthwise
• 1/4 cup tomato sauce
• 1 teaspoon ground cumin
• salt, to taste

Recipe

• 1 heat olive oil in a large skillet over medium heat. add the rice and stir until all the rice is lightly coated with the oil. watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). when the rice is almost all brown, add the garlic and saute for a few minutes.
• 2 add the chicken stock and the remaining ingredients. stir and cover, then reduce heat to medium-low. let cook for 20 minutes, then check for doneness. if necessary, let cook for up to another 5 or 10 minutes. important: do not lift the lid while the rice is cooking!
• 3 when the rice is ready it will fluff easily with a fork, and each grain will be split. the rice should by dry, not saucy.