Things you will need:
1 Cup Long grain white rice 2 TBSP of Olive oil 8 oz can of tomato sauce 2 cups of water 1 TBSP Chicken Bouillon Garlic (minced) Garlic powder Chopped onion (optional) A dash of onion powder A dash of Cumin A dash of Oregano Black Pepper (optional) Instructions: In a large frying pan heat olive oil on medium-high heat. In a glass, put the water, and mix the chicken bouillon, the onion powder, the cumin, and the oregano in the water. Set to the side. Once the oil is heated stir in rice and brown the rice. (You’ll want it to be golden brown.) Once the rice is browned add in the tomato sauce. Evenly coat the tomato sauce onto the rice. Once it is evenly coated add the water mixture from earlier. This is where you will add chopped onion if you choose to, the garlic and garlic powder, and the black pepper. Keep the heat at medium-high heat until you get a steady boil throughout the pan. Once you get a steady boil, cover your rice with a lid, and lower heat to simmer. Cook rice for 20 minutes. DO NOT UNCOVER YOUR RICE! I know it’s tempting but your rice will be mushy if you uncover it while it’s steaming. Trust me. After it has cooked for 20 minutes turn off the stove and keep the rice covered for another 10 minutes. After the 10 minutes are up, take the lid off your rice and give it a quick stir. Your rice should be firm, not mushy. If your rice is mushy you took the lid off during cooking. Trust the timing, you will get perfect rice every time keeping the lid on for 30-35 minutes. I hope you enjoy this recipe for Spanish rice. Happy cooking everyone!
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