- 1/4 cup canola oil
- 1/2 cup coarsely chopped sweet onion
- 1/2 cup sliced potato
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1 (6.5 ounce) can tomato sauce
- 2 1/2 teaspoons chicken bouillon granules, or to taste
- Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
- Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.
03/15/2017
recipepes.com
Easy Authentic Mexican Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
