Some of our blogging friends have asked for the spanish rice recipe that was pictured with the Grilled Chicken Tostadas and Guacamole. I’m finally getting around to posting it! It is super easy – the instructions have more directions that what is really necessary – just cook it like you would a pot of plain rice, really. It is a great side for any mexican meal. Yum! Thanks to my friend TerriLyn for the recipe. By the way, it makes a ton of rice!
submitted by Erin ~ www.www.thesisterscafe.com
1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water
Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).