Tuesday, September 8, 2009

Mexican Rice and Pico de Gallo

This version of Mexican rice and Pico de Gallo is from my friend Myra, who moved here from Mexico. It's authentic and delicious! This is not spicy at all--I'm sure you can spice it up with jalapeno or chili powder if you like yours with a kick. I jotted down measurements as I watched her cook, so they are all approximate--feel free to adjust to your taste.

Mexican Rice

1 1/2 c. rice
2 T. diced onion (or dried onion flakes)
olive oil
1/4 green pepper, sliced into chunks
1/2 c. or so Hunts Tomato Sauce
2 t. chicken bouillon granules
1 t. garlic salt
1-2 T. cilantro, chopped

In your pot, sauté the rice and onion in olive oil until rice turns a tannish color (approx. 3-4 min.) Add the tomato sauce and stir it in.
Add in water, according to your rice directions (for mine it's approx. 2 1/4 c. )
Add in chicken bouillon, garlic salt, and cilantro, to taste. Add in chopped bell pepper. Stir well to combine, then cook according to regular rice directions. Bring to a boil, put lid on and turn down on low heat for 20 minutes or until done.

Pico de Gallo (great for chips or to top Mexican entrees)

1 1/2 c. seeded, diced tomatoes
1/4 c. minced white or red onion
1 T. minced jalapeno or serrano peppers
1 T. minced garlic (can substitute garlic powder or salt)
juice of 1-2 limes, to taste
handful of cilantro, chopped (plus some as garnish if desired)
salt and pepper

Mix together and serve!

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