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Charlita Rice

Prep Time:

10 minutes

Cook Time:

20 minutes

Serves:

6

This is an adaptation of my sister-in-law Charla's recipe...her California family calls it "Charlita" rice, hence the name. It always comes out light, fluffy, and tasty! Be sure to rinse your rice well first - it does make a difference in that you are removing some of the external starchiness.

10 minutes

Ingredients

  • 1 C white rice, rinsed

  • ¼ C onion, diced

  • ½ C tomatoes, diced

  • 2 T cilantro, chopped

  • 1 T vegetable oil

  • 1 C chicken broth

  • 1 C tomato bouillon

  • ½ t salt

  • 1 t garlic powder


Preparation

  1. Dissolve 1 cube tomato bouillon in 1 cup of water in the microwave (cook for about 1 minute). Stir to dissolve and set aside.

  2. In a medium-sized sauce pan, heat the 1 T vegetable oil over medium-high heat and add the rice and onion. Stir and cook for about 4 minutes, or until the rice starts lightly browning and the onions have softened.

  3. Add the 1 C chicken broth, 1 C tomato bouillon, ½ t salt, and 1 t garlic powder. Cook until it reaches boiling, then turn the heat down to low and cover.

  4. Cook for about 15 minutes, stirring occasionally, until all the water has been absorbed. Add the chopped tomato and cilantro at the end and stir through to combine.

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