Wednesday, May 21, 2008

Spanish Rice

1/4 cup vegetable oil
2 cups uncooked long grain rice
1 1/2 tsp. garlic salt
1 tsp. cumin
1/2 cup onion (chopped)
3/4 cup tomato sauce
4 cups chicken broth (2 cans)
1/2 cup salsa
1/2 cup corn

Heat oil in a large saucepan over medium heat and add rice. Cook stirring constantly until golden. While rice is cooking, add in with garlic salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Turn down heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Add the corn and salsa once done.
The Results:
I thought this was good. I kept looking up recipes for Spanish Rice and Mexican rice and some called for tomato sauce and some called for just salsa. I decided to do my own thing. I would have used fresh garlic but was out. You could even cook your rice in the chicken broth and then just add everything in once the rice is done. I don't think you could really go wrong with throwing stuff in to make a Spanish rice.

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