Restaurant Spanish Rice

This is a simple flavorful rice that I came up with to as a compromise for my picky eater daughter. It closely resembles the rice served at the local Mexican restaurants in San Diego.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  teaspoon olive oil
• 1  teaspoon butter
• 1⁄2 sweet onion, diced
• 1  cup rice
• 2  cups water
• 1  chicken bouillon cube
• 1⁄2 teaspoon kosher salt (less if regular salt)
• 1⁄4 cup  mild canned  enchilada sauce (not salsa)
• 1 -2  tablespoon  grated carrot
• 1 -2  green onion, for garnish

Directions

1. Saute onion in oil until translucent.
2. Add rice and saute a few more minutes.
3. Add remaining ingredients and bring to a boil.
4. Stir, cover and reduce heat to simmer.
5. Simmer for twenty minutes without removing lid.
6. Fluff with a fork and serve with chopped green onions on top.
7. Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.