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From Gladys/PR, 07-03-2006
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Msg ID 3139762
CLASSIC MEXICAN RICE

1 tablespoon vegetable oil
1 cup medium grain rice
2 cloves garlic
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 cup tomato sauce
2 teaspoons chicken bouillon powder (caldo de pollo)

Bring about 2 1/2 cups water to simmer in a saucepan and maintain temperature.

In another saucepan with a tight-fitting lid, heat the oil. Add the rice to the oil and cook until light golden, stirring occasionally, about 7-10 minutes.

Meanwhile, smash the garlic with the cumin seeds with a mortar and pestle until paste is formed. Smash in the salt.

When the rice has browned, stir in the garlic mixture and tomato sauce. Add enough simmering water to come about 2 inches above the rice (about 2 cups). Sprinkle the chicken bouillon powder over. Cover, reduce heat and simmer about 30 minutes. Check the rice after 15 minutes. If it appears to be drying too fast, add more simmering water, pouring it around the edges of the pot. This will also help the rice to puff.

When the rice is moist, tender, puffed and all the water has evaporated, fluff it with a fork. It is ready to serve.

Serves 4 as a side dish

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