Rice, Rice, Baby!
A must have to complement lots of mexican dishes
Our version of a mexican staple
With its eternal companion: beans — rice completes many traditional dishes like taquitos, enchiladas, burritos, mole and many others!
It is also delicious with eggs, avocado, chorizo or by itself with sliced bananas — you should try it!
1 1/2 cups of rice
3 cups of water
1 teaspoon of salt
1 1/4 teaspoon of chicken boullion (we like Knorr brand)
1 teaspoon of minced garlic
Here we go…
- Sauté the onions and garlic in olive oil until brown — set aside.
- Sauté the rice in olive oil until nice and toasted.
- Add back the onions and garlic, the water, the boullion and the salt — bring to a boil.
- Cover and simmer on low.
- Stir occassionally, keep covered until water evaporates and rice achieves nice tender consistency (about 20 minutes).