Spanish Rice

Most Spanish rice is fairly blah. This one holds up on its' own as a filling for a burrito or bowl. We got this recipe from Lil' Luna.

Ingredients

• 2 tbs - canola oil
• 2 cups - long-grain white rice
• 1 tbs - chicken bouillon
• 4 cups - water
• 1 8oz can - tomato sauce
• 1 tsp - minced garlic
• 1 tsp - salt
• 1 tsp - cumin
• black pepper, to taste

Steps

1. Heat oil in large frying pan over medium heat.
2. Add rice and cook, stirring until golden brown. The rice will become less translucent, more white, then brown slowly. This helps keep the grain less sticky.
3. Combine bouillon and water in a microwave-safe container and microwave until water is warm.
4. When rice is toasted, add bouillon mixture, tomato sauce, salt, garlic, cumin and black pepper to the pan.
5. Stir well and cover the pan. Let simmer for 30-40 minutes, stirring occasionally, or until all is cooked and there is no liquid left. Fluff before serving.