Sunday, July 25, 2010

Sandy's Spanish Rice

2 cups long grain rice
3 Tbsp cooking oil
3 & 1/2 cups boiling water
1 tsp salt
3/4 tsp cumin powder
2 chicken bouillon cubes or packets
3/4 tsp garlic powder or 2-3 cloves of fresh garlic
1 small can tomato sauce
1 small onion, diced

Brown rice slowly in skillet with cooking oil. When golden, turn fire way down and slowly* add boiling water, tomato sauce and spices. DO NOT STIR.

The more you stir, the mushier your rice will be. When it has cooked about 15 minutes, cover with tight lid and make sure your fire is on low or number 2 or 3 on knob. If it looks dry but not yet done, add a little more hot water, around 1/4 to 1/2 cup.

*Make sure you do this SLOWLY. The boiling water splashed up and burned my hand.

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