Spanish Rice? Mexican Rice? Its just rice here and it is the perfect addition to any Mexican meal. It's a requirement at our house, and very easy to make. I think depending on what region of Mexico you are in, you will get different things in your rice (carrots, peas, etc.) but we are basic here... no extras. Of course that could all be in my head??? Not really sure where I got that information from. Enough of the chit chat, lets get cooking! Oh yeah, this recipe was taught to me by my mother in law who learned it from her father in law so this is family secret here ;) ... Shhhh, I wont tell if you wont.
1/2 cup chopped onions
2 cloves garlic, minced
4oz tomato sauce (half of a small can)
1 cup rice
2 cups water
salt and pepper to taste
2 tbsp olive oil
Start by heating oil over medium high heat in a skillet with a tight fitting lid (very important that the lid is tight or you'll have crunch rice... crunchy rice=not good). Saute onions until translucent then add garlic and rice. Stir together and then add the tomato sauce, water, and plenty of salt and pepper. Bring rice to a boil then reduce heat to low cover and cook for about 20 minutes. Remove rice from heat, leave covered and let stand about 5 minutes before consuming large quantities... Seriously, this stuff is addictive!!