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SPANISH/MEXICAN RICE
Spanish/Mexican Rice
This recipe has been in my family for years. Enjoy :)
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PrintINGREDIENTS
- Oil
- 1/4 onion diced
- 2 c. of Rice
- 1 8oz can of tomato sauce
- 4 c. of water (or chicken broth and exclude the boullion)
- Chicken Boullion
- Salt Pepper Garlic to taste.
DIRECTIONS
Fill the bottom of a pot (make sure it has a lid) with oil just enough to cover it.
Brown rice and onions.
When browned add Can of tomato Sauce.
Add water (usually I'll fill up the can of tomato sauce 4 times with water instead of measuring out water).
Add 2 chicken boullion cubes (crushed).
Add Salt, Pepper Garlic.
Boil. Once boiled, cover pot and turn to Med/Low heat. DO NOT LIFT LID. Cook for 20 min. Turn off and let it sit for 5 min.
All stoves are different so you may need to cook it for longer but this is the average
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