 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
My mother taught me how to make this quick, easy and yummy recipe. It is usually multiples time throughout the week with many main dishes. Note: 2 cups of wate for every cup of rice. Ingredients:
1/4 cup extra virgin olive oil |
3 garlic cloves |
8 ounces tomato sauce |
1 small spanish onion |
2 teaspoons chicken bouillon |
4 fresh cilantro stems (coarsley chopped or left whole) |
2 cups white rice |
4 cups water |
Directions:
1. With a blender or hand blender mix tomato sauce, garlic & onion, put aside.
2. In a pan lightly brown rice in E.V.O.O.
3. When lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch),
4. Make sure all of the rice is coated and add your water, boulion and cilantro.
5. Bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.
|
|