Mexican Rice With Tomato Sauce

Cooking Instructions

1. Place 1/4 cup of the stock in a large nonstick skillet, and bring to a boil over medium-high heat. Reduce the heat to medium, and add the bell pepper, onion, and garlic. Cook, stirring occasionally, for about 5 minutes, or until tender.

2. Stir the rice into the vegetable mixture, and cook, stirring constantly, for 3 to 5 minutes, or until well coated.

3. Stir the tomato sauce into the rice mixture, and cook for 3 to 5 minutes, or until the sauce is heated through.

4. Stir the remaining 2-3/4 cups of stock into the rice, and increase the heat to medium-high. Bring to a boil. Immediately reduce the heat to a slow simmer, cover, and cook for 15 to 20 minutes, or until the liquid has been entirely absorbed. Do not lift the pot lid during cooking.

5. Add salt and pepper to taste, and serve hot.

Wine Pairing(s)

Domaine de la Vougeraie Les Petits Noizons

Jekel Gewurztraminer

Chateau Saint Jean Gewurztraminer

Blackstone Gewurztraminer

La Torre Chardonnay 'Inzolia'

Tormaresca Chardonnay

Marc Kreydenweiss Kastelberg Riesling 'Partager Avec Toi'

Rudi Wiese 'Mosel River' Riesling

Kuentz-Bas 'Tradition' Riesling

Maysara Pinot Gris