Recipe Club Link Up!

We Californians love our Mexican food. When I went away to College at Cal Poly, SLO my roommates and I hunted for the best Mexican food in San Luis Obispo. We didn't find it. Keep in mind we were only a couple hours from home but here in the Central Valley we have the BEST Mexican food!

Today I'm linking up with Andrea for Recipe Club!

My one weakness with cooking is planning my side dishes. I don't. I usually just throw a salad together and call it a day. But last night we had white chicken enchiladas and I needed Mexican rice for my the side.

Here's what you need:

 

2 TBSP Vegetable Oil

1 ts garlic salt

2 ts chicken bouillon

1/2 ts cumin

1 ts salt

1/4 onion chopped

1 cup long grain rice

1/4 tomato sauce

2 cups hot water (or chicken broth and if you use chicken broth you don't need the bouillon)

 

In a medium saucepan heat the oil and sauté the onions until soft. Add in the rice and seasonings and let the rice cook and puff up for about 3-4 minutes. Stir in the hot water, tomato sauce and bouillon. Cover and cook over low heat 25 minutes. Remove from heat and let stand another 5 minutes covered. Fluff with a fork and serve! (Sorry I didn't get a pic of the finished products)

 

This rice was really yummy and I think the key is mixing it with the oil and onions and letting it puff before you add the water.

 

I hope you and your family enjoy it!

 

Oh and tomorrow is THANKSGIVING! Which means I've got a pumpkin pie, pecan pie and a Waldorf Salad to make today! I can't wait to see my family! I'm going to try and enjoy every moment tomorrow.

 

HAPPY THANKSGIVING!

 

Cheers!