Recipe by Debbie R.
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.
Top Review by Diane Q.
Everyone has their own interesting choices of ingredients. I've been cooking this "Spanish" rice for many years (48 years) and always used 2 1/2 cups of water instead of broth and a small can of tomato sauce (4 oz). I also added a little salt to keep it from sticking to the bottom of the pan. It does taste wonderful with garlic and onion and yes it is important to use a little oil to fry the rice. I've been experimenting with different types of rice and found that I like using brown basmati rice for the texture. I rated 3 stars because I still like making it my way and it is budget-friendly.
- 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
Directions See How It's Made
- 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.