More Great Recipes: Central American | Dinner | Mexican | Side Dish

Spanish Rice a la Eti


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Member since 2010

Serves Varied | Prep Time 5 minutes | Cook Time 20-30 minutes

Ingredients

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.


Pairs Well With


Notes

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.

Congratulations....one of your first recipes is one I'll try the next time I fix Mexican (which is usually once a week or so) I think though instead of the peas you have listed, I'll add corn because My family doesn't care for Peas! Debbie

Hmmm. I always thought I hated Spanish rice, but this sounds good! Thanks for a different spin on an old stand by.

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