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.
1 1/2 c. rice
2 T. diced onion (or dried onion flakes)
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!