Spanish Rice

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