Dana's Spanish Rice

Submitted by Janie Marie

"My friend Courtney gave me this recipe - it's great with chicken enchiladas. Her in-laws used to own a Mexican restaurant and this was their recipe for rice. Delicious!"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 12

ingredients

• 4 cups long-grain white rice
• 4 tablespoons Crisco
• 1 (28 ounce) can diced tomatoes
• 2 cups yellow onions, diced
• 3 cups chicken broth
• 1 1⁄4 tablespoons salt
• 1⁄2 tablespoon garlic powder
• 1 teaspoon oregano

directions

1. In a stock pot, melt Crisco. Brown 4 cups rice stirring with wooden spoon.
2. Add diced tomatoes & diced onions (will sizzle.) Stir on high heat for three minutes.
3. Add water mixture and boil for one minute. Turn heat to low and cover pot with a damp dishcloth. Place lid over dishcloth. Cook on low for 38-40 minutes.

Reviews

[mama smurf]

Made this as written only cutting it in half....We still had a lot of rice for all of us! I did add a little more tomato sauce but other followed the instructions. Served with your recipe#426147#426147, recipe#363152#363152 and a green salad. A wonderful dinner...Thank you. Made for Spring PAC 2013.

 

[lazyme]

This is really close to what my local Mexican restaurant makes. It was good and had good flavor, but we felt it was just a tad bit too dry. But I'll definitely make it again and maybe add a couple of tablespoons of tomato sauce to add a little more moisture. Thanks Janie Marie for sharing. Made for Bargain Basement Tag.