Spanish rice



Total Time:30 minutes

Ingredients

Ingredient Checklist
    3 tablespoons vegetable oil
    1 cup uncooked long-grain rice
    1 teaspoon garlic salt
    ½ teaspoon ground cumin
    ¼ cup chopped onion
    ½ cup tomato sauce
    2 cups chicken broth

    Directions
    Instructions Checklist
    Step 1
    Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
    Step 2
    Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

    Preparation:

    In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
    Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and COVER. Let it simmer for 20 minutes and fluff with a fork.
    Note:  Boil then simmer on 2.  Left front burner.  Used 1 1/2 cups white rice.  2 cups chicken broth 1 cup water.  Added 1 shallot instead of an onion.

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