Mexican Rice

Ingredients:

•  2 Tbsp neutral oil like canola or extra light olive oil

• 2 standard cups of long grain enriched white rice

• 2 Tbsp tomato bouillon with chicken flavor

• 2 Tbsp better than bouillon chicken base

• 3 cups water, boiling

• 1/2 tsp salt

• 4 oz roasted green chiles (I like 505 Southwestern medium)

• 3 cubes of Dorot frozen garlic 

Preheat dutch oven on medium heat, then add oil to heat until shimmery. Add rice and stir to coat each grain. Saute rice grains for 3-5 minutes on medium heat until opaque. Add tomato bouillon, chicken base, and salt and saute until fragrant. Add green chiles and garlic, being careful not to scorch. Then add boiling water and deglaze the bottom of the pot, stirring constantly. Once the water is thoroughly incorporated, reduce heat to Low (i use 3) and cover, cooking for 20 minutes.