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.
- 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.
this was a great recipe I used fresh garlic fresh onion fresh bell peppers fresh hot peppers in tomato sauce and I loved it I give it 5 stars
I used spaghetti sauce instead of tomato sauce thyme instead of garlic, other seasonings also seaoning salt, garlic powder, & a Goya Sazon packet it was slammin' wish I could show you a picture :-) :-) :-) :-) :-) :-) :-) :-) :-) :-)
This is a simple recipe and takes very little prep time. Great side dish, I did add some tomato paste along with the tomato sauce. I didn't add any flavor, the sauce gave it enough flavor along with the garlic and onions. I will make this often!