Monday, March 9, 2009

Spanish Rice

A staple in many of my meal plans and menus, this quick, easy, versatile side dish is a must in my familia.

cooking spray
2 C. white long grain rice
6 chicken bouillion cubes
4 C. hot water
1 can (6 oz.) tomato sauce
1 T. dry minced onion

Spray large covered skillet generously with cooking spray.
Over medium-high heat add rice and toast til rice is opaque and just starting to brown.
While rice is toasting, add chicken bouillion and onion to hot water (4 C.). Once rice starts to brown, add chicken bouillion liquid. Stir in tomato sauce. Cook on high to a rolling boil, stirring occasionally.
Once it comes to a boil, stir, reduce heat to a simmer, cover. Cook ( without stirring) for 15-18 minutes or til rice is the right consistency for you.

Yields: 8-12 servings.

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