Mexican Rice

I have several ways I make this rice but it all stems from the same basic recipe.

You have to decide how much rice you are wanting to make and then follow basic proportion measurements from the rice bag/box/container.

In addition to the rice you will need:

1 Onion, diced

3 Roma tomatoes, diced

Chicken broth/stock measured for the amount of rice you are using

Salt to taste

Oil

The first thing you will do is place the dry rice, onion and oil in a skillet that has a lid.  Fry until the onions begin to turn opaque and the rice is toasty brown.  Once the rice is golden, add the chicken broth/stock and tomatoes.  Bring to a boil and cook on low, covered, until all the broth is absorbed and rice is tender.

Another way I make this rice is to puree the tomatoes, onions and some of the broth in a blender.  Once the rice is golden, I add this mixture and bring to a boil.  Reduce and cook, covered, until rice is tender.

I have also added frozen corn, canned corn, cumin, chili powder, garlic...the options are endless.  This is great with some homemade beans with enchiladas or any other Mexican feast!