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Mexican Red Rice

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  • 1/4 cup oil
  • 2 cup rice
  • 4 cups chicken stock
  • 3 garlic cloves, mashed
  • 1/2 cup onion chopped
  • 1/2 cup canned tomato sauce
  • salt & pepper to taste
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Heat the oil in a deep saucepan and saute the rice until golden. Add chicken stock, garlic, and onion and tomato soup. Season with salt and pepper. Bring to a boil. Lower heat. Cover and cook until almost all liquid has absorbed. Cook slowly until all liquid is absorbed.

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