Grandma’s Simple Mexican Rice or Conchitas

4 cups of white rice (I like jasmine) or 1 bag of small shells (Conchitas)
1-3 Tbsp. of oil
2 small cans of tomato sauce or 1 large can
½ finely chopped white onion
4 cups of water
Salt and pepper to taste

In a large sauce pan place rice and oil. Add only enough oil to coat the outside of the rice to prevent burning. On medium heat brown the rice. Be sure to stir constantly as the rice will burn and scorch the ban. At the last few minutes of cooking place the finely chopped onion in the pan. Cook until translucent. Make sure you don’t burn the onion. If needed, turn the heat down to avoid burning. Add tomato sauce and water. Cover, bring to a boil, and reduce heat to low and simmer until rice is cooked. If needed add more water. Stir occasionally as the rice may burn. You can easily reduce and double this recipe for small or large crowds.
This recipe was given to me by my mother-in-law. She never measured anything or seasoned the rice. After completed get creative, try adding, chili powder for heat, cumin for a smoky flavor or a little garlic powder. Salt and pepper are definitely needed.
Conchitas are made the same way, however; only salt and pepper are needed to flavor. Conchitas are done when the shell shape opens up completely. Little kids love conchitas since they like to stick to fingertips.