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Mexican Rice

Contributed By: Linda, NY | See all of Linda's recipes
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Active Time:  30 Minutes
Total Time:  45 Minutes
  8 servings
This recipe is a great side dish with burritos or other mexican entrees. Babies and kids love it as a main dish!
1 and 1/2 cups uncooked long grain white rice
3 cups water
1 Tbsp olive oil
3 Tbsp olive oil
1/4 cup yellow or white onion finely diced
1 large clove fresh garlic crushed
1/2 cup tomato sauce (1/2 8 oz can)
1 cup canned or frozen niblet corn
2/3 cup finely shredded cheddar cheese

In medium saucepan with tight fitting lid, bring water and Tbsp oil to a boil. Add rice, stir and allow to come up to boil. Reduce heat so that rice gently simmers. Add lid and cook rice for 20 minutes or until water is absorbed and rice is tender. Fluff rice with a fork. Allow rice to cool and slightly dry out. This can be done by spreading rice on cookie sheet, keeping uncovered for about 30 minutes.

In large non stick fry pan heat 3 Tbsp oil over medium high heat. Add onion and allow to cook until limp and translucent. Add garlic and saute with onions an additional couple of minutes. Add rice and saute with the onion and garlic until the rice is well mixed with the oil, onion and garlic and has been slightly stir fried. Keep the heat on medium high and add tomato sauce. Gently toss the sauce with the rice and continue to cook about 5 minutes until rice is coated with sauce. Add corn, cook with rice mixture, mixing through another 5 minutes. Sprinkle with cheddar cheese and serve!

Date Added: 09/04/2009
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