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Mexican Rice



2 cups long grain white rice

3.75 cups of cups of chicken stock

¼ cup of tomato sauce or fresh tomato puree

¼ of onion, slice in half

1 garlic clove, peeled

1 tablespoon of canola oil 


To a sauce pan, put in small amount of canola oil. Once hot, add rice and stir. Then add onion and garlic, and stir occasionally until rice is lightly golden. Pour in the tomato sauce and chicken stock, stir and allow to boil. As soon as it starts to boil, reduce to low heat. When the water evaporates, turn off the heat. Serves 4 adults.

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