Authentic Mexican Rice

Ingredients

• 2 cups rice (I use lavender infused and it does make a big difference)
• 1/4 cup vegetable oil
• 1-2 tomatoes, coarsely chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves
• 1 chicken bouillon cube
• 1/2 tablespoon salt

• 1 (14 1/2 ounce) can mixed vegetables (optional)
• 4 cups water

Directions

1. 1

   Rinse rice under cold water until water begins to run clear of starch.

2. 2

   In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.

3. 3

   In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.

4. 4

   When rice is done frying, drain excess oil.

5. 5

   Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.

6. 6

   Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.

7. 7

   Stir.

8. 8

   Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).

9. 9

   Enjoy!