Mexican Rice Recipe
2 Tbdp extra virgin olive oil
1 onion, finely chopped (about 1 cup)
2-3 garlic cloves minced
2 cups of medium or long-grain white rice
3 cups of water (you can use vegetable stock instead of water)
1 cup tomato sauce or 2 cups of diced fresh tomatoes
1 tsp salt
1-1.5 vegetable bouillon cubes
2 chopped celery stalks (ribs) (optional)
Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice starts to turn golden brown
Add the onion and garlic and cook, stirring frequently another 3-4 minutes, until the onions begin to soften and the rice is completely golden brown.
Add water (or vegetable stock), tomato, salt, vegetable bouillon, and celery.
Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.
Remove from heat and let sit for 5 minutes.