Spanish Rice
I have been making this Spanish rice for family and friends since my college days at New Mexico State University. A friend's Abuelita shared her secret recipe with us, and today I have the honor of sharing it with you.
Ingredients
- 2 cups long grain white rice white
- 3 tbsp oil avocado
- 4 cups chicken broth
- 8 oz tomato sauce canned, plain
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp cumin
Instructions
- Heat oil in large pan until hot. Add rice and cook until golden brown. Stir the rice frequently to ensure it browns evenly.
- Once rice is brown, stir in broth, tomato sauce, garlic, salt and cumin. Bring to a boil.
- Once liquid comes to a boil, decrease heat to low. Cover pan and cook 30 -40 minutes or until rice is tender. Fluff with a fork and serve warm.