Easy Authentic Mexican Rice with Tomato
¼ cup canola oil
½ cup coarsely chopped sweet onion
½ cup sliced potato
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce
2 ½ teaspoons chicken bouillon granules
or to taste
Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.
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