Shelly's Recipe

MEXICAN FRIED RICE

Category: Rice/Risotto

1/4 cup extra virgin olive oil
2 tsp minced garlic
1 medium onion chopped
2 cups brown rice
4 cups water
4 chicken bouillon cubes
1 pkg taco seasoning
1 (11 oz) can Mexicorn
1 (28 oz) can diced tomatoes w/ Basil, Garlic, and Oregano
1 cup sliced black olives
1 cup salsa
1/4 tsp season salt

Heat olive oil over medium heat in a Dutch oven, or 4 quart boiler, while adding onion and garlic. Then add brown rice. Cook these three ingredients until onions are translucent and rice is golden brown. Remove from heat. Take the 4 cups of water and 4 bouillon cubes and heat together until bouillon cubes are dissolved. Then add it to the rice mixture. Cook over high heat while adding the rest of the ingredients. Bring to a boil then lower heat from high to medium. Let boil uncovered for 10 minutes. Stirring occasionally. Then turn heat down to low and cover the rice. Let it cook on low covered for one hour, stirring occasionally.