El Gallo's Mexican Rice

1. 1

   Heat oil with garlic and onion making sure not to burn garlic.

2. 2

   Add rice cook in oil until rice turns opaque, stirring constantly as not to burn.

3. 3

   Add water, chicken bouillon cubes and tomato sauce and bring to a boil.

4. 4

   Reduce heat to a simmer, add chicken and corn.

5. 5

   Season to taste with salt and pepper.

6. 6

   Cook until most of the liquid is absorbed.

7. 7

   Add chopped tomatoes and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.