Servings: 6

2 tablespoons vegetable or canola oil 2 tablespoons vegetable or canola oil
1 cup dry long-grain white rice 1 cup dry long-grain white rice
(4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce (4 to 8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
2 cups warm water 2 cups warm water
1 teaspoon chili powder 1 teaspoon chili powder
2 teaspoons Caldo de Tomate tomato bouillon 2 teaspoons Caldo de Tomate tomato bouillon
1 teaspoon minced garlic about 2 cloves 1 teaspoon minced garlic about 2 cloves

Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce, and stir. Stir in chili powder, Caldo de Tomate, and minced garlic. Turn the heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
Turn off heat, fluff rice then let sit, covered, for 5 to 10 minutes before serving.

Several people felt that the rice was a little too saucy for them. We have always used a full can (8-ounces) of tomato sauce but I have recently tested this recipe with just half of a can (4-ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.  Several people felt that the rice was a little too saucy for them. We have always used a full can (8-ounces) of tomato sauce but I have recently tested this recipe with just half of a can (4-ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.