Mucho Grande Mexican Fried Rice Food

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

MUCHO GRANDE MEXICAN FRIED RICE

Steps:

• Add 2 tblsp of cooking oil to a large frying pan and heat at medium high.
• Add 2 cups of rice and cover with lid.
• While pan is heating measure water and open tomato sauce.
• Mix occasionally until light brown.
• When light brown add water and tomato sauce.
• Add spices and mix.
• Keep heat at medium high until boils and turn down to medium low for 40 minutes (500 ft above sea level).

MEXICAN FRIED RICE

Steps:

• In 12" skillet, heat oil, add rice.
• Cook until golden brown, stirring frequently.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.