Mexican Rice

Photo by Katie Kay

To be honest, I don't actually like rice.  I adore Mexican food, but I always order double beans (refried and charro) and no rice.  But other people seem to love it, so when I serve Mexican food to guests, this is the rice recipe I always use!  I usually eat a spoonful or so of it, because if there's anyone's rice to like...it's mine.
Well--technically it's not mine.  This recipe is from my good friend, the lovely Mrs. Jessica Reinhardt who gave it to me about 10 years ago.  However...it's not actually hers either!  She got it from her mother, Mary Ann Garza, who passed away this summer.  She was a wonderful mother, a brand new grandmother, and she is greatly missed by everyone who knew and loved her.

Mary Ann's Mexican Rice

2 tablespoons oil

1 cup long grain rice

2 glasses water (roughly 4 - 5 cups)

1 teaspoon garlic salt

1 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

Small can tomato sauce

15oz can diced tomatoes

1 onion, chopped

1 bell pepper, diced

Heat oil in skillet.  When hot, add rice.  Brown rice on medium heat, stirring frequently.  Careful not to burn it!  Once it starts to darken, it goes quickly.  Once rice is golden, add remaining ingredients.  Let it come to a boil, reduce heat.  Cook until dry and rice is tender.  Add water as needed to soften rice.

Source:  Jessica Reinhardt