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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is a recipe that my ex-brother in law shared with me. I will tell you now that this recipe is the real thing because my ex-hubby and his brother are mexican. Ingredients:
1/3 cup oil |
1 cup white rice |
2 roma tomatoes, cut up |
1/2 cup white onion, cut up |
1 clove of garlic |
1 tsp. chicken bouillon powder |
2 3/4 cup chicken broth (1/4 cup reserved) |
Directions:
1. Put your tomatoes, onion, garlic, bouillon, and reserved broth in a blender. Blend until smooth.
2. In a saucepan, put in the rice and oil. Constantly stir the rice until it is lightly browned.
3. Pour in the tomato mixture. Cover and let that cook for 10 minutes. Be sure to check it every so often so it doesn't dry up.
4. When it starts to really absorb the tomato mix., add the chicken broth little by little. If it gets dry and the rice is not done, just keep adding the broth until its ready.
5. Serve and enjoy!
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