Friday, January 28, 2011

Spanish Rice

I found this recipe in the cookbook my mom's ward put together many many years ago. It has been a family favorite ever since! I will caveat that I have altered the recipe for ease of my food storage! I have doubled the recipe and taken it to group get togethers and everyone loves it!

2 TBSP oil
1 cup rice

brown the rice in the oil, then add:

3 cups water
3 tsp chicken bullion
2 TBSP dry onions
1/2 tsp oregano
1/4 tsp cumin
dash of black pepper
8 oz can of tomato sauce

stir well, put lid on pan and let the rice simmer 'til it's done, about 20 min. on medium heat. It will still look like there's a little extra moisture when it's done. This is fine, otherwise it will burn.

I often put chicken breast cut into strips or bites right in with the rice and it cooks up very nicely.

The original recipe used 2 cans chicken broth, a can of diced tomatoes, and 1/2 small onion chopped.

I serve this as a side dish, or with the chicken in it for the main dish, or with all the fixings for burritos or other Mexican cuisine! It's delicious!

1 comment:

Emma said...

Thank you!!!! : ) Hugs Em