Mexican Rice

Okay, so this is not strictly "healthy," since it's white rice, but my thinking is: if you're craving Mexican food, it's better to make it yourself so you can control the ingredients. Chad and I have been making "gringo" enchiladas since we were first married. We love the simplicity of spiced meat, cheese, sour cream, and enchilada sauce, thrown together in flour tortillas. It's something I make often.

On thing this meal was missing was the rice that you get at an authentic Mexican restaurant. We just couldn't seem to master the art of Mexican rice. We'd buy those packets/boxes that said Spanish or Mexican Rice on the front, but the finished product was far from delicious. A couple years ago my friend Sarah taught me a recipe she'd learned from a friend. This rice is so yummy and easy. Now I go to restaurants, and the rice I used to crave doesn't hold a candle to what I can make at home!

1-2 Tbsp olive oil (This is the only fat in the recipe. I use olive because it's healthier, but any kind is fine.)
1 cup long grain white rice
1/2 onion, minced (can also sub dried onion flakes)
2 1/2 cups water
1 small can tomato sauce
1 tsp chicken bouillon
onion and garlic powder to taste
salt and pepper to taste

1. Heat oil and rice in medium skillet over med-high heat. Use just enough oil to coat the rice. Cook until rice is nicely browned, adding minced onion half-way through to soften (don't add dried onion here or it will burn).


2. Add water, tomato sauce, bouillon, and spices. Stir and bring to boil.


3. Lower heat, cover, and let simmer 20-25 minutes or until liquid is absorbed and rice is cooked.