Prep 5 mins
Cook 20 mins
This is the "Spanish Rice" my mom made growing up. We always had it with tacos. It doesn't taste like the kind you get in Mexican restaurants; it's more moist than that.
- 1 cup white rice or 1 cup brown rice
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) can water
- 1 teaspoon chili powder (to taste)
- 1 teaspoon garlic salt (to taste)
- salt and pepper
- Pour tomato sauce into a pot on the stove.
- Fill can with water and add to the pot.
- Add seasonings and bring to a boil.
- Add rice; stir.
- Cover; reduce heat to low.
- Simmer 20 minutes for white rice or 35-45 minutes for brown rice or until all liquid is absorbed.
- Optional: add one 10-oz can of Rotel tomatoes with chilies (drained) at the start of the cooking process.
Yum - I made this recipe last night using a short grain brown rice. I did have to add more water and up the coking time, but I used diced tomatoes in a can instead of tomato sauce. This was a hit, even for my husband, who doesn't care for rice. Thanks for sharing this great keeper recipe!