Meals of Mexico with Juanita Perez #42

Juanita's Mexican Rice

Recipe Servings: 6
Cooking Period: 40 Minutes

Ingredients
two tablespoons olive oil
one cup rice
half large onion, diced
half tablespoon salt
quarter teaspoon ground cumin
quarter teaspoon ground black pepper
two and half cups water
quarter cup tomato sauce
one tablespoon chicken bouillon

Directions
Preparation Period:
10 Minutes
Cooking Period:
30 Minutes
Ready In:
40 Minutes

Heat up the oil in a saucepan over medium heat. Cook and mix rice and onion in the hot oil until browned, about five minutes; season with salt, cumin, and pepper. Fill water over the rice mixture. Mix tomato sauce and chicken bouillon into the water. Boost heat to medium-high, place a wrap on the saucepan, and bring to a boil. Put serrano chile pepper and continue cooking at a boil for ten minutes. Lessen heat to medium-low until the rice is tender and the water is absorbed, fifteen to twenty minutes more.

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