Mexican Rice (Spanish Rice)

This past weekend I went to a friend's BBQ. This is one of the side dishes I made. I had to call my mother because even though I've seen her make this rice hundreds of times I had forgotten. Well, turns out it's super easy and Authentic! Here we go!

Ingredientes:

2 cups of long-grain uncooked white rice

4 cups of water 
1 tablespoon of Cooking oil
1/2 can of tomato paste
1 bouillon chicken cube
1 bouillon garlic cube
1/3 of an onion
1 can green peas

2 teaspoon salt

sour cream or Mexican cream (Optional)

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Instructiones: Add and blend, 4 cups of water, onion, tomato paste,
chicken and garlic bouillon. Blend well and then set aside.
In a medium pan, heat oil over medium heat.
Add rice, stir until rice until it becomes a golden brown.
You will want to keep stirring otherwise it can burn and that's not good.

Once it's turned golden brown, you can add your tomato mixture and a can of green peas. (Add slowly into the rice) Lightly stir. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes, after this do not mix, make sure all the liquid is gone, then fluff with a fork.

Drum roll...here it is!