Cathy’s Mexican Red Sauce & Rice

3 Tbsp. olive oil

1 head chopped garlic

1/2 cup chopped cilantro

1 lg. tomato

2 buches green onions

2 3/4 cup long grain brown rice

2 tsp. kosher salt

1- 14oz can tomato sauce

*Blend all of the above ingredients together in a blender. No need to cook them.

4 1/4 cup chicken broth

 

Heat oil and toast rice. Add blended mixture, then add broth, bring to a boil over medium heat. Reduce heat, cover and cook 20 min. without stirring.

Let sit for 10 min. Fluff with fork before serving.

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