Friday, February 18, 2011

Spanish Rice

Long-grain rice
Vegetable oil
Tomato paste
garlic salt
chicken bouillion cubes
red pepper flakes

In a small omelet-size frying pan (or the bottom of a saucepan), cover the bottom in corn oil. (***If you have extra or want to include it, you can toss in one small chopped onion to the oil at this point.***) Then add in the amount of rice you'd like to use (we generally do 1-2 cups for our family if we're having it as an add-on to our meal). Saute just a minute or two until the rice turns clear and is coated in the oil.

Then, cook rice as you normally would, but to your normal rice & water pot, FOR EACH CUP OF RICE, add in:
  • 2 cups water
  • 1-2 tsp. tomato sauce
  • 1/2-1 tsp garlic salt
  • 1 chicken bouillion cube
  • red pepper flakes to taste.

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