Mexican Rice

This rice is so easy to make and full of flavor, a perfect compliment to Mexican food. To make the shrimp pictured, go here : Mexican Shrimp

Ingredients:

• 1 cup parboiled rice
• 1 small can of tomato sauce
• 1 small clove chopped garlic
• 2 tsp paprika
• 1 tsp chili powder
• 1/2 sweet yellow onion, chopped finely
• 1 can chicken broth (or homemade broth, if you have it!)
• fresh or dried cilantro to taste
• 1 Knorr caldo de pollo (chicken bouillon) cube
• 2 Tbl vegetable oil
• 1 cup of frozen corn
• 1/2 chopped red or yellow bell pepper (if desired)

Instructions:

1. Heat the oil on medium-high heat in a non-stick pan. When making rice, I find that the wider the pan, the better it will turn out.
2. Add the rice, bell pepper, and onions. Saute, stirring frequently, until the rice is golden brown and looks like rice krispies.
   
3. In a measuring cup, pour the tomato sauce and broth together to make 1.5 cups of liquid.
4. Add the liquid, the frozen corn, and all the spices. Mix well. Once it starts simmering, cover and turn the heat down to low.
5. Cook for 20 minutes and do not peek! Instead of stirring, shake the pan back and forth with the lid closed, and do this a few times while cooking. 
6. Remove from heat and let stand for at least 5 minutes.
7. Uncover and mix gently before serving.