Spanish Rice

Michelle Underwood Recipes 0 Comment
Michelle Underwood

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.
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Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Heat oil in large pan until hot. Add rice and cook until golden brown. Stir the rice frequently to ensure it browns evenly.
  2. Once rice is brown, stir in broth, tomato sauce, garlic, salt and cumin. Bring to a boil.
  3. 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.

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