Mexican Rice

I got this recipe from a friends blog, Amelia Harris It was a big hit with my family and goes great as a side dish to chicken Enchiladas.

Mexican Rice

1 cup white rice
1 can of stewed tomato's
1 piece of fresh garlic
2 cups of water
1 cube of chicken bouillon
pinch of salt

In a blender mix can of stewed tomato's, garlic, water, chicken bouillon and pinch of salt; puree. Fry the rice in about 1-2 Tbsp. of oil until it is a nice golden color. You will need to constantly be stirring once it starts browning. When rice is browned, pour tomato mixture over, turn down heat and cover for about 15-20 minutes.

*If you would like some veggies in your rice you could add some frozen veggies when you pour the tomato mix in.