Prep 15 mins
Cook 20 mins
This is an old family recipe passed down from my best friend's mother, who grew up on a ranch in Guadalajara, Mexico.
- 12 ounces tomatoes, very ripe and diced or 8 ounces tomato sauce
- 1 medium white onion, finely chopped
- 2 minced garlic cloves, mashed
- 1 cup long grain white rice, rinsed
- 1⁄4 cup canola oil
- 1 chicken bouillon cube
- 2 cups water
- 1⁄2 cup fresh cilantro, minced
- 1 lime, juiced
- Process tomato with water until pureed and smooth.
- Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
- Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
- Add rice and fry, stirring until light golden, about 4 minutes.
- Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
- Increase heat to medium high, and bring to a boil.
- Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
- Stir in cilantro, mix in lime juice and adjust salt to taste.