Serves 6
*IMPORTANT DO NOT LIFT THE LID* or your rice will fail.
Fluff and serve.
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| SPANISH RICE |
Serves 6 |
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| 1 Onion | 1 15 oz Can Tomato Sauce |
| 1-1/2 c White Rice (uncooked) | Water 1 Can |
| 2 Cube Chicken Boullion | 1/4 c Oil |
| 1 ts Garlic Powder, Granulated | Salt & Pepper |
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| Please acknowledge www.mcnalley.com if you
choose to publish this recipe elsewhere. Slice onion into medium chunks.
Heat oil in skillet on high. When hot, add bouillon and onion.
Let cook on high for approx. 2 min. Add rice and sautee until white/light
brown. Add garlic (salt/pepper opt.). Add tomato sauce and water.
Return to boil. Reduce heat to low. Cover and simmer for 30-35
min. *IMPORTANT DO NOT LIFT THE LID* or your rice will fail. Fluff and serve. |
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