Mexican Tomato Rice [Auntie Gale's]


I love how Auntie cooks! There's a whole lot of "feel" & not as much rules & measuring. It fits perfectly with me & this rice has always turned out perfectly every time. It's more about the "how" & less about the exact ingredients. If you only have 1 can of either kind of tomatoes, just use that..if you don't have stock, use water & season well. If you have just a little bit of onion left, use what you've got. My father in law & aunt Tina include cumin in their's & it's great.



2 Mounds of Med. Grain Rice
1/3 Onion (chopped)
2-3 T Oil (canola or vegetable)
1/2 can Diced Tomatoes
1/2 can Tomato Sauce
Chicken Stock
Begin by pouring 2 mounds of rice (about 1 3/4 Cups)

Brown the rice & onion in the oil until toasty brown.
Quickly, add the tomato sauce & chicken stock until it stops bubbling
Stir to be sure nothing is sticking until liquid comes to a simmer
Season with salt [good dash of kosher]
 Reduce heat to low [gentle simmer]

Cover & cook for 22 min.

Rice should be firm with no liquid on top this point you can add a cup of frozen peas to the top, do not fluff.

Return the lid & let steam for 5.

Keeping covered...Remove from heat, for 5 min

Fluff & serve!