Mexican Red Rice

olive oil

1 cup long grain white rice

1 med. onion, chopped

3 cloves garlic, crushed and chopped

1/2 cup pico de gallo

1 cup tomato sauce

1 1/2 cup chicken broth

1 Tblsp dried basil

1 Tblsp dried parsley

Coat bottom of frying pan with olive oil, on med - high heat, add uncooked rice, onion, and garlic. Cook till rice is lightly browned, stirring regularly. Add pico de gallo and tomato sauce, continuing to stir cooking 2- 3 minutes. Add chicken broth, basil, parsley, stir. Cover tightly with lid, reduce heat to low, and simmer for 20 minutes.

*The key to good rice is to keep the lid locked down for full cooking time...resist the urge to peek!

Serve garnished with sour cream.

#mexico #vintage #rice