Spanish Rice
Source: From Chelsie Kenyon, Your Guide to Mexican Cuisine

1 1/2 cups rice (uncooked)
2 1/2 cups chicken broth
1 cup plain tomato sauce (or canned diced tomatoes with their liquid)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes just until softened (but not browned) Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Cindy's notes:
-optional: Add chopped green pepper with garlic and onion. Add canned red beans near end of cooking time.


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