Mexican Rice

TGIF! I'm so psyched the weekend is finally here. No big plans, just doing some errands, dinner with friends, watch the Pats on Sunday, which is my kind of weekend. This week I went to see Spamalot for the second time and I'll also be going next week. I know, a little obsessive, but the show is THAT good. Even if you don't love Broadway, this is a show you just have to see, which is why I'm dragging Brian to see it with me next week. I've been listening to the soundtrack all week. Brian pleads with me to turn it off because he wants the show to be a surprise. I just think he's sick of me singing every single words to every song. If they ever need an understudy for Lady of the Lake, I think I might just be that person they are looking for.

Now onto the food....this is a recipe I made up and it's so easy. Instead of using boxed rice try making your own. There's no need for all of those preservatives and sodium. I usually serve this when I make Mexican but really you can have it with just about anything. I find the key to great rice is using chicken broth instead of water.

Ingredients:
2 cups of chicken broth or water
1 cup of white rice
1 tbs of olive oil
1 can of dice tomatoes (regular or Rotel)
1/2 cup of tomatoe sauce
1/4 cup of fresh cilantro
Lime (optional)

In a saucepan saute the rice with the olive oil over medium high heat. Stir rice so that it's evenly coated with the oil and does not burn. Once rice is golden brown, about 5 minutes, pour in water, tomatoes, tomatoe sauce. Bring to a boil then reduce heat to low and cover. Cook rice for 20-25 minutes. Sprinkle cilantro and maybe about a tbs of lime into the cooked rice and stir.