Ingredients
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1 1/2
-
2
-
1
-
3
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Spanish Rice Using Tomato Sauce, Since I can’t eat entire tomatoes, I’m grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc This recipe comes from Host Chelsie Kenyon on About com’s Mexican cooking forum Thank you, Chelsie! Please see Chelsie’s original recipe here at about com/od/quickmexicanrecipes/r/SpanishRice htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth , I followed the recipe as written the first time I made this, and it turned out perfect I’ll make this again and maybe experiment with the spice level, add some cilantro, etc, but this is a very good basic recipe!, I made this tonight Ive made tomato rice before, but the is a good starting point recipe used the recipe amounts for tomato sauce (homade from my garden tomatoes) and chicken broth Added a bit of seasoning chile pepper, cumin, oregano Very tasty used brown rice, so cooking time was close to 60 minutes, but the proportions of broth and sauce were right
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Steps
|
1
Done
|
In Medium Saucepan, Heat Oil Over Medium Heat. Add in Garlic and Onion. Saute 1-2 Minutes Until Softened. |
|
2
Done
|
Add in Dry Rice. While Stirring, Cook For About 5 Minutes Until Rice Is Golden Brown. |
|
3
Done
|
Slowly Add in Broth and Tomato Sauce Into Rice, not Directly Onto Hot Pan. Stir; Bring to Boil. |
|
4
Done
|
Turn Heat to Low and Cover. Let Simmer For 20 Minutes. |
|
5
Done
|
Fluff With Fork. |
