I'm back from vacation all relaxed, rested & ready to get caught up on all the recipes I have been wanting to share with you all!
The first few recipes are going to be ones the girls made on our beach week vacation. It's always fun bringing the girls together, swapping recipes & trying new ones...especially ones from different ethnicity's.
My girlfriend Camille comes from a very large Hispanic family & that girl can make an awesome mexican rice dish & salsa. These recipes are ones her grandmother would always make for family gatherings.
Camille's grandmother was born & raised in Mexico & has shared many of her own recipes with Camille through the years. Sadly, she passed away yesterday so these recipes Camille has are even more special & cherished now that her grandmother is gone.
I have been asking Camille for her salsa recipe for years now & while we were making a mexican feast for the girls while on vacation she finally caved & gave me her grandmother's salsa AND Mexican rice recipes. I feel honored to be able to add her grandmother's recipes to my own collection.
2T canola or extra virgin olive oil
1 cup long, grain white rice
1 cup water
5 chicken bouillon cubes
small onion, chopped
8oz can tomato sauce
*optional (small tomato, chopped)
First, place rice in a fine mesh strainer & rinse under cold running water until water runs clear. Shake rice vigorously to remove excess water. By doing this step, you remove the starch from the rice so it will not stick.
In a Teflon coated skillet, heat oil. Drop a few rice grains in & if they sizzle then it is ready. Saute rice in hot oil over medium-hot heat stirring often until golden NOT brown. Set aside.
In a Dutch oven, combine water, chicken bouillon & onion. Bring to a boil. Add fried rice & tomato sauce (& chopped tomato). Stir just enough to mix sauce in - do not over stir! Return to a boil, cover with a lid & then cook on low for 20-25 minutes or until rice is tender & water is absorbed. Fluff rice lightly with a large fork & serve. Makes 2 cups.