Tia Lorenza's Rice

So here is the Mexican Rice recipe. I call it "Tia Lorenza's Rice" because I was on the phone with my aunt when she gave me the specific instructions. So far, every time I follow her recipe I get it right! I add corn to mine because, as you may know, I love corn!

Ingredients:
2 cups Water (or broth if you don't want to use bouillon cubes)

1 Roma Tomato
1/4 Onion
1 Garlic Clove
3 Chicken Bouillon Cubes (Brand: Tone's, or u can substitute your water for chicken broth if you don't want to use these)
1/2 Lime
1 can Corn (small or normal can- depends on how much corn you like)
1 cup Rice
Vegetable Oil


Instructions:

        The Rice Rule: 1 cup of rice to 2 cups of water and 1 Roma tomato per cup of rice (this recipe) or if you want to make more, double it: 2c. rice, 4c. water, 2 roma tomatoes, etc.

        In a Blender, combine 1 garlic clove, 1 roma tomato, 1/4 onion or less- depending on how you like it flavored, and 3 bouillon cubes(optional), then add 2 cups of water (or broth). Blend for a couple minutes. Make sure it is completely blended.

        In large saucepan add 1 cup of rice and a small amount of vegetable oil, enough to coat the rice, about 1 tablespoon, then stir continuously. Do not let it sit for a long period, it will burn and the rice will have a bad flavor. So keep moving it until it gets a little golden not completely brown. (Once you make it a few times you will recognize the smell when its about ready for the mixture) When it looks golden then its ready.

       Add mixture- since it has been sitting for a few minutes it may have separate, so make sure to blend it a little more right before you pour it in the rice, so it's mixed really well. When you pour it, it will splatter, so do it carefully. Stir with the spoon just to separate the rice a little. Add 1 can of corn (without the liquid) at this time, if u want it. Also this is when my aunt squeezes half a lemon into the pan. If u don't have one it's ok. Sometimes we forget, and it's still yummy! Stir it all together just to combine it through and then cover and let it cook for about 15min, on medium heat. Do not touch it anymore, that can make it mushy.

      After the 15 minutes, with a spoon check in one side of the pot and see if there is any water, if most of the water is gone it should be ready, if there is a lot just let it continue to cook with lid closed, checking it every 5 minutes. You can also taste it and see if the rice is soft, then it's ready to eat! Serve with anything you want! Enjoy!


(With Tacos de Carne Asada, Beans, Salsa Roja and Queso fresco)