Recipe by The battered fedora
This fragrant rice is a kissing cousin to topgun's The Best Authentic Spanish Rice, retooled for those who can't (or won't) buy Caldo de Tomato con Sabor de Pollo bouillon. Easily doubled for large groups; cooking time includes a fifteen minute resting period. Heavenly flavor!
- 2 cups long-grain white rice
- 1 -2 medium green pepper, diced
- 1 medium onion, diced
- 1 (8 ounce) canned tomato sauce (or homemade)
- 2 tablespoons chicken bouillon or 2 tablespoons vegetable bouillon or 2 tablespoons beef bouillon
- 1⁄4 teaspoon granulated garlic (to taste)
- 1 teaspoon red chili powder (to taste)
- 1 teaspoon ground cumin (to taste)
- 4 cups water (approximate)
- vegetable oil (do not use olive)
Directions See How It's Made
- Pour rice into a deep pot and stir in enough oil so that every grain is coated. Cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes). Be careful not to burn.
- Add onion and green pepper and cook until soft, adding more oil if needed.
- Tilt pot to remove any excess oil with a spoon.
- Add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder.
- Pour liquid mixture over rice. Stir once and do not stir again, or rice will be sticky, not fluffy.
- Cover tightly. Bring to a simmer then cook on very low heat for 20 minutes.
- Shut off heat—do not remove pan from burner and do not lift lid—and let rest for 15 minutes.
- Uncover, fluff with spatula, and let rice dry out for a few minutes before serving.