Spanish Rice Using Tomato Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on 's Mexican cooking forum. Thank you, Chelsie! Ingredients:
1 1/2 cups rice |
2 cups chicken broth or 2 cups vegetable broth |
1 cup tomato sauce |
3 minced garlic cloves |
1/4 cup chopped onion |
2 tablespoons oil |
Directions:
1. In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
2. Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
3. Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
4. Turn heat to low and cover. Let simmer for 20 minutes.
5. Fluff with fork.
|
|