Recipes

Spanish Rice a la Eti

Central American  Dinner  Mexican  Side Dish  Southwestern US 

• Cooking Time: 20-30 minutes
• Servings: Varied
• Preparation Time: 5 minutes
• Raw rice (1 cup dry equals about 3 cups cooked)
• Oil
• 2 oz tomato sauce for each cup of raw rice
• 1 tsp chicken boullion for each cup of raw rice
• 1 cup of water for each cup of raw rice
• Salt to taste
• Optional add-ins: diced potatoes, corn, diced tomatoes, peas

1. Heat 2-4 Tbsp oil in a pan, add rice and stir until brown.

2. Add tomato sauce and salt to taste.

3. Add water and boullion, stir.

4. Bring to a boil, lower heat to simmer. Cook uncovered until liquid is absorbed.

5. Turn off heat, stir, and cover pan. Keep covered until ready to serve.

I used to work in a rural ER, where the staff consisted of a physician, two RNs, and a tech. I got this recipe from a tech who was from South America. My daughter is picky about the Spanish rice she eats, and she loves this one.