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Real Mexican Rice
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Recipe Information
A side dish


  • 2 cups (475 ml) long grain rice
  • 1 can tomato sauce
  • 1 tsp (5 ml) caldo de pollo (chicken flavor bouillon)
  • 1-1/2 tsp (7 ml) salt
  • 4 cups (950 ml) water
  • 1 tbsp (15 ml) oil
  • Heat oil in pot
  • Stir in dry rice and brown (continuously stir so as not to burn) for about 3 minutes.
  • Add tomato sauce and stir.
  • Add water and bring to a boil.
  • Add salt and chicken flavor boullion.
  • Reduce to low heat.
  • Leave for 12 to 15 minutes with out stirring.
  • When all water is evaporated it is ready to serve.

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