hey you can try best Mexican rice recipes from Mexico

Hey you can try best Mexican rice recipes from Mexico

Mexican Rice

Serves 4 to 6
3 tomatoes, coarsely chopped
1 Tablespoon Lipton chicken flavor base
1 garlic clove, coarsely chopped
1 teaspoon salt
1 cup water
¼  cup of vegetable oil
1 ½ cup long grain white rice (Basmati or Texmati)
½ of a bell pepper chopped (I like to use poblano, mild but flavorful)
½ an onion, diced
2 cups HOT water

1. Combine the tomatoes, chicken base, garlic and salt in a blender until smooth.  Add water and blend well.

2. Heat the oil in a large skillet (will need a lid) over medium heat.  Add rice and cook, stirring, until it begins to brown, 2 to 3 minutes.  Add pepper and onion and allow to cook for 2 to 3 more minutes until vegetables are tender.  Drain off any excess oil.  [I cut back on the oil from ½ cup to ¼ cup because I had no trouble browning the rice and vegetables.]

3. Add tomato mixture to the rice and cook for 2 to 3 minutes.  Add the 2 cups of HOT water, stirring well, then cover, and simmer for 10 minutes.  Reduce heat to low and cook until the rice is tender and all the liquid is absorbed, 5 to 10 minutes.  Sometimes this takes longer. 
Serve when all liquid is gone and rice is tender.  I have made this many times and find the recipe easy to follow and almost foolproof.