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Sandra's Mexican Rice

Sandra's Mexican Rice
Gina Ferazzi / Los Angeles Times

"I get into the spirit of things," says Sandra Sanchez as she takes out red, white and green plates and unwraps a bundle of red, white and green napkins. In the family room, the table that she will fill with ... Read more

Total time: 40 minutes | Serves 4 to 5
  • 2 tablespoons corn oil
  • 1 cup rice
  • 2 cloves garlic, 1 clove finely minced
  • 1 tomato
  • 1/2 small to medium onion
  • 2 cups water
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon tomato paste
  • Salt

Step 1Heat the oil in a Dutch oven over medium heat. Add the rice and stir until it's dark golden in color, 8 to 10 minutes, adding the minced garlic while browning.

Step 2In a blender, combine the remaining clove of garlic, the tomato, onion, water, bouillon powder and tomato paste. Blend until smooth. Add to the rice along with salt to taste. Cover and cook at very low heat until the rice is tender and the liquid is absorbed, 20 to 25 minutes.


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