Mexican Rice

At least one of the grocery stores here in Bogota does sell a packaged mix for making Mexican rice. However, I wasn’t sure that the Colombian definition would match mine, so I decided to learn how to make it from scratch.

Paula and Myriam had invited us over for lunch. Paula likes Mexican food, so we decided to try our hands at chicken fajitas. The sides were sweet corn, refried beans, lettuce, cheese, pico de gallo, guacamole and Mexican rice.

Sunday evening, I had some ingredients leftover, so I decided to make a batch of rice for Joel and me, just to make sure that the recipe wasn’t just a one-time success.

Mexican Rice

1 cup uncooked rice
3 Tablespoons vegetable oil
garlic salt
1/2 medium onion, chopped
2 cups chicken broth
100 grams tomato paste

Heat the oil in a medium-sized saucepan. Add the rice and sautee it until it is a dull white color. Add the seasonings and chopped onion. Continue to sautee the mixture until the onion is translucent. Add the chicken broth and tomato paste. Stir all of the ingredients until they are well combined. When the liquid begins to boil, lower the heat, cover the pot and allow the rice to simmer 20 to 25 minutes.

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