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5 from 2 votes
Spanish Rice Ready To Eat
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Spanish Rice (Allison's Recipe)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 1/4 Cup Olive oil
  • 1/2 Teaspoon Minced garlic
  • 4 Cups Chicken Broth or 4 cups of water with 2 cubes Chicken bouillon (approx. one inch in size)
  • 2 Eight-Ounce cans of Tomato Sauce, I use Hunt's Brand
  • 1/2 Cup of chopped onions
  • 2 Cups White Jasmine Rice
Instructions

  1. Sauté the rice in the olive oil with the garlic until slightly (barely) browned (do not overcook, stir constantly.

  2. Boil the water with the bouillon cubes and tomato sauce in another pan, and set aside. **You can use 4 cups of chicken broth instead of the water and bouillon cubes.

  3. Add the broth/tomato sauce mixture after the rice has browned, add the chopped onions, and stir. Bring it to a boil.

  4. Place the lid on the pan and cook on low to medium heat for 25 minutes. Do not remove the lid.

  5. After simmering, fluff the mixture with a fork. Put the lid back on and move off the burner.

  6. Remove the pan from the stove and let it sit for 15-20 minutes.

  7. Freezes well.