Frank's Recipes! Mexican Red Rice

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Mexican Red Rice

2 clove garlic
1/2 onion
1 can Ro-Tel diced tomato/chile
1 cup rice
bullion cube or chicken broth
2 tablespoon oil (I use olive oil)

In a deep fry pan bring finely diced garlic to yellow - usually less than a minute. Add finely chopped onion - not blended (blender will make it taste bitter) As onions are getting translucent add the rice - unwashed, unsuaked, straight out of the bag. Fry until rice is turning to gold, nearing brown. Add two cups of broth, or water and bullion - and salt. Bring to boil, cover, lower heat to almost nothing and let simmer for about 20 minutes. Check water level after ten minutes and if bottom of pan is dry, add water. Do not stir!!! After you have added the water do not touch the rice except to slide a fork to the bottom to look for water. This is the whole secret to nice fluffy rice that will not stick.

Once you have made this dish a few times you can do it in your sleep it's so easy and so fast.

If you can't find Ro-Tel, use tomato paste or tomato sauce - it will work just as well but will not have that slight hint of picante (hot) to it.

Once you've mastered this dish, you can experiment with adding potatoes, frying bananas at the end, green peas, all kinds of stuff.