Authentic Mexican Rice

This is a none spicy Mexican rice. I have never freid rice until brown before cooking it before, it make it retain and certain amount of crunch. I think it would be amazing in burritos and things where you don't want the rice to be soggy.

Ingredients

• 1 cup white rice

• 3 cups chicken stock

• 1 roma tomato (plum tomato)

• 2 cloves garlic

• 1/4 white onion

• 1/2 tsp dried oregano

• Salt to taste

• 1 tbsp olive oil

Method

1. Add the tomato, garlic, onion and oregano to a blender and puree.

2. Heat the oil in a large pan, add the rice and cook for 5 mins until slightly browned.

3. Add salt to taste and cook for about 1 more min.

4. Add the puree mix to the rice and stir well.

5. Cook over medium-high heat for 2-3 mins, moving the rice constantly.

6. Add the stock and reduce the temperature to medium-low.

7. Cover and cook until the water evaporates, about 15-20 mins. If the rice is not soft, add an additional cup of water and continue cooking until soft.