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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My son's grandmother taught me how to make this wet spanish rice. I like it better than the dry rice. I usually season by taste so the season amounts are a guess. Also actual cooking time may vary depending on rice. Ingredients:
2 tablespoons butter |
1 cup instant brown rice |
1 (8 ounce) can tomato sauce |
2 (4 ounce) cans chopped green chilies |
1/4 teaspoon cumin |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder or 1/4 teaspoon garlic salt |
1 (8 ounce) can water |
Directions:
1. Melt butter in sauce pan over med-high heat. Add rice and saute until brown.
2. Add tomato sauce, green chilies, water and spices. You may need to add more water.
3. Bring to a boil and reduce heat to simmer.
4. Simmer until rice is done. You may need to add water as you go.
5. NOTE: When adding sauce and water it may splatter so be careful.
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