South of the Border Rice

I once asked my friend Nancy to tell me how to make rice like the kind most Mexican restaurants serve. I was surprised how easy it was to make. Here's the recipe she shared with me.




Serves 6-8

3 tablespoons olive oil
1 onion diced




2 cloves garlic minced
2 oz tomato paste
3 cups chicken stock
1 1/2 cups long grain white rice
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper


In a large skillet with a lid, heat the oil over medium high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add rice and stir to coat with oil. Add the salt, pepper, chili powder and cumin, stir to combine. Stir in the tomato paste. Once it is incorporated add the chicken stock. When the stock comes to a boil, turn the heat down to simmer, put the lid on the skillet and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes with the cover on. Serve