Vallejo's Spanish Rice
1 cup rice, uncooked
2 tablespoons olive oil
1/3 cup onions, finely diced
1/2 teaspoon garlic, minced
1/4 cup tomato sauce (or V-8 juice)
2 chicken-flavored bouillon cubes
1 teaspoon salt
2 1/2 cups water
n pot heat oil over medium heat and add rice.
Continuously stir rice until it is golden brown.
Add chopped onions and garlic and stir for another 30 seconds.
Then add the tomato sauce, bouillon cubes, salt and water.
Stir all ingredients, cover and cook on low for 10 to 15 minutes, or until all liquid has been absorbed and rice is tender.
Pairs Well With
This recipe is from sister-in-law, Terry, and it's my "go to" recipe when I want rice Mexican-style.