SPANISH RICE A LA ETI

 

  • Cooking Time: 20-30 minutes
  • Servings: Varied
  • Preparation Time: 5 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

Directions

  • 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.

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.

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