Go-To Mexican Red Rice
cups rice, about 4-6 servings
(or 5-6 halved cherry tomatoes)
, smashed (not minced!)
can tomato sauce
(or 2 cubes) Chicken & Tomato Bouillon
Optional: cilantro sprigs and half jalapeno
In a medium saucepan, heat oil over medium high heat. Add rice, onion and garlic. Toast for 2-3 minutes.
Slowly add tomato sauce and bouillon powder. Stir. Season with salt, to taste.
Add water and bring to a boil. Lower heat to low.
Optional: add 4-5 sprigs of cilantro and half of jalapeno for spice
Cover. Cook 15-17 minutes.
Turn off heat, let stand 3-4 minutes. Fluff with fork and serve.
Sprinkle with chopped cilantro after cooked for more color.