Spanish Rice

What would a Mexican dinner be without Spanish Rice. You can always use a boxed version if you like, but making it yourself is so much better. My daughter Mackenzie calls it "Orange Rice" she has funny little names for a lot of my dishes, but I always know what she means. I usually add a little frozen corn to this recipe to sneak in a bit of veggies for the kids. I didn't have any corn on hand this time, so i used frozen mixed vegetables and it was just as good. I serve this rice with just about any Mexican dish (Fajitas, Enchiladas, Tacos or Quesidillas) you got the picture, so lets roll with it and get started. Keep in mind that this recipe can be easily doubled for a bigger group, I have a smaller family so one recipe works best.



heat oil in a large skillet and add the rice.

saute the rice until it just starts to brown (don't over cook) or you will burn the rice

Add your water to a 2 cup measuring cup I add 1 3/4 cup of water then add the 1/2 can of tomato sauce to equal 2 Cups of liquid. (see picture).

Add your 2 cups liquid, all the spices (I use garlic pepper instead of garlic salt and pepper separate) the 2 tsp tomato bouillon and about a handful of frozen corn and stir. Let mixture come to a boil for a few minutes then reduce heat, cover and simmer until all the water cooks off (about 20 minutes) stirring occasionally. When all the water has been absorbed and the rice is tender then its done.

Fluff with a fork and taste to see if you need to add any additional salt and pepper before serving. I serve mine with my Favorite Cheese Enchiladas.

Spanish Rice

1 - cup med. or long grain white rice
4 oz Tomato Sauce - (1/2 of a 8 oz can)
2 - teaspoons Knorr Caldo de Tomato
(Tomato Bouillon made w/ Chicken Broth)
found in the Latin or Spice isle
Garlic Salt (to taste)
Pepper (to taste)
Cumin Seasoning (to taste couple sprinkles)
1 - 1 1/2 Tablespoons Oil

saute the rice until it just starts to brown (don't over cook) or you will burn the rice. Add your water to a 2 cup measuring cup I add 1 3/4 cup of water then add the 1/2can of tomato sauce to equal 2 Cups of liquid. (see picture).Add your 2 cups liquid, all the spices (I use garlic pepper instead of garlic salt and pepper separate) the 2 tsp tomato bouillon and about a handful of frozen corn and stir. Let mixture come to a boil for a few minutes then reduce heat, cover and simmer until all the water cooks off (about 20 minutes) stirring occasionally. When all the water has been absorbed and the rice is tender then its done. Fluff with a fork and taste to see if you need to add any additional salt and pepper before serving.