A delicious Mexican rice recipe featuring garlic, onions, and potatoes, simmered in chicken broth with tomato bouillon and tomato paste. Perfect as a side dish for any meal.
1: Heat up oil and sauté garlic and diced onion for 2 minutes (high heat).
2: Add 1 cup uncooked rice and sauté for 3 minutes or until rice is slightly browned (high heat).
3: After 3 minutes, add the chicken broth, tomato boullion, salt, and tomato paste. Mix well.
4: Add 1 diced russet potato and mix well. Bring to a slight boil, reduce heat to low, add a sprig of cilantro, cover and simmer for 30 minutes (don’t open the lid during this time).
5: After 30 minutes, open lid and fluff rice with a fork.
6: Enjoy.
