Mexican Rice California Style

Steven L.'s Note:

Perfect for any occasion. You can spice it up and add veggies if you wish for a more Spanish flavor.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 10-12

Yield: 12.0 cups

• 2 tablespoons cooking oil
• 2 cups uncooked rice (long grain works best)
• 4 cups chicken broth
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 (8 ounce) can tomato sauce or 1 (8 ounce) can El Pato salsa de fresco
• 1 chicken bouillon cube
• 1 (14 ounce) can diced tomatoes or 1 (14 ounce) can similar size jar salsa
• 1 -2 cooked chicken breast, cubed

Directions:

1. In a large dutch oven, brown rice in oil.
2. Add the onion and garlic until soft and translucent.
3. Add the chicken broth, tomato sauce, and bouillon cube and bring to a boil for 60 seconds.
4. Back down to simmer and cook on low for 18-20 minutes with the lid on.
5. When all of the liquid is gone, add tomatoes and chicken, mixing well.
6. Let stand for 5 minutes.
7. Fluff and serve.