Prep 10 mins
Cook 20 mins
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 http://mexicanfood.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.
- 1 1⁄2 cups rice
- 2 cups chicken broth or 2 cups vegetable broth
- 1 cup tomato sauce
- 3 minced garlic cloves
- 1⁄4 cup chopped onion
- 2 tablespoons oil
- In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
- Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
- Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
- Turn heat to low and cover. Let simmer for 20 minutes.
- Fluff with fork.
Easy to make, taste good. This is my go to recipe for Spanish rice. If I feel rice is sticking to bottom of pot and it's not fully done I recommend putting another pan underneath the pot so there's no direct heat but The rice still cooks.
Loved this recipe! I was hesitant because of some of the reviews on here but mine turned out perfect! You shouldn't need more broth or tomatoe sauce if you sauté it long enough. Very pleased will defenetly use again!
This recipe really sucked. Needed a lot more water and still took over an hour to cook. No stars doesn't deserve it. Maybe they should've told us what rice was best for this recipe.