Ahhh, the Mexican Rice. My all time favorite. Goes well with most of our Mexican dishes. Mole, Chiles Rellenos, Carne con Chile, heck I even eat it alone. My mouth is watering just thinking about it. I think I’m gonna go have a bowl right about now.
1 Cup white rice
1/3 Cup chopped onion
1 Garlic clove
1 Large tomato diced
1 Tbsp olive oil
2 Cups of water
1 ½ Tbsp chicken flavor bouillon
Dice tomato and onion. Leave garlic whole. I like to put it in whole. Just make sure you take it out when rice is done so nobody bites into it :O)
Wash rice until water runs clear and set aside in colander to let dry. Chop onion and tomato. Set aside. Add a tbsp of olive oil to pan. Add rice and garlic clove to hot oil; cook until lightly browned in low/med heat. Add onion and cook until transparent.
Add tomato and cook for 5 minutes.
Add water and bouillon. Bring to boil and reduce to low heat. Heat covered for 20 minutes. This is what your beautiful and tasty end result will look like.