Two Takes on Mexican Red Rice

I serve this with Chicken Tortilla Casserole and Refried Beans.

First Take:

2 cups organic white basmati rice
1 Tablespoon coconut or olive oil
2 Tablespoons finely minced onion
1 Tablespoon finely minced garlic
3 1/4 cups water
1/4 cup tomato paste

Heat oil in medium saucepan and then add rice.  Saute rice until it looks milky.
Take off the heat and toss in the onion and garlic and stir it all around for a couple of minutes.  The heat of the rice and oil will cook the onion and garlic.

Mix the water and tomato paste until well blended, then add to the rice mix.

Bring to a boil, reduce heat and simmer for about 30 minutes or until the rice is tender.

Take Two:

2 cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt

Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes.