- Servings : 5
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This rice has to be the cheapest, tastiest thing that I make. I spent about $2 making it. I suggest buying rice (and anything else that you can) in bulk – it’s a lot cheaper and less wasteful of packaging. My family, who comes from Mexico, has been making this dish for me for years, and I loooove it!
Also, if you are not into using white rice, it can be substituted with quinoa — NOT brown rice!
Equipment I used in this recipe:
Photo by Alfonso Revilla
- 1 cup medium grain rice
- 1 can tomato sauce (8 oz)
- 1/4 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp vegetable oil
- salt and pepper, to taste
Heat vegetable oil in a medium sized pan. Fry the uncooked rice until it's golden.
Add onion and garlic and let cook until onions become translucent.
Add tomato sauce and two cups of water, then stir with about a tsp of both salt and pepper.
Bring water to a boil, cover the pan with a lid and bring down heat to a low temperature. Let it sit for 15-20 minutes at low heat.
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