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Spanish Rice

Original Source: Wassom Cookbook

Servings per Recipe:

Description: An amazing recipe that pairs wonderfully with Chicken Enchiladas.

Ingredients

  • 1 ½ c. rice
  • ¼ c. oil
  • 1 onion, chopped
  • ½ tsp garlic, pressed
  • 2 c. chicken broth
  • 1 c. water
  • ½ Tbsp cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 8 oz can tomato sauce

Instructions

  1. Heat oil in a saucepan over medium heat. Add rice and onion, and saute, stirring frequently, until rice is light golden brown, about 5-7 minutes.
  2. Add garlic, cumin, salt, pepper, and garlic powder. Stir and cook for 30 seconds, just until fragrant — pull it off heat quickly if the garlic starts to darken.
  3. Add chicken broth, water, and tomato sauce. Stir once to combine, then bring to a boil.
  4. Cover, reduce heat to low, and simmer for 20-30 minutes, until rice is tender and liquid is absorbed. Do not stir or lift the lid while it cooks.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.