Spanish Rice
Ingredients
1 cup white rice
2 cups of hot water
2 tablespoons of better than bouillon, chicken bouillon
2 tablespoons of oil
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried chopped onions
1 teaspoon black pepper
2 tablespoons of oil
1/4 cup canned diced tomatoes
1/4 cup frozen corn
1/4 cup diced frozen green bell peppers
1/4 cup diced frozen onions
8 oz can of tomato sauce
In large glass mix;
2 cups of hot water
2 tablespoons of "Better than Bouillon, Chicken Bouillon"
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried chopped onions
1 teaspoon black pepper
In a hot pan with a lid (medium high)
add 2 tablespoons of oil
stir in rice thoroughly when heated until golden brown
turn off heat
add 8 oz can of tomato sauce
mix thoroughly in rice let sit for 2 minutes to absorb color and flavor
Turn heat on high
add water mixture
mix in all vegetables
bring to roaring boil around the whole pan
Once at full boil
turn heat to lowest setting (simmer)
one last stir
add lid ( Do Not Take Off Lid Past This Point)
set timer for 20 minutes
after 20 minutes turn off heat ( it will finish steaming)
set timer for 10 minutes ( Lid Still On)
After rice has settled
Carefully remove lid ( it will have water condensation)
Shake lid off over sink ( just to keep excess water from entering pot)
Give rice a stir to fluff it up.
Done
