Monday, March 22, 2010

Spanish Rice

Spanish Rice
from Favorites

1 large tomato
1 clove garlic
2 tablespoons onion
1/2 cup water
1/2 teaspoon salt

Mix together in blender; set aside

3 tablespoons olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes

Heat olive oil in large skillet and fry rice until brown.  Add tomato mixture and simmer until some of the moisture evaporates.  Mix in 2 cups water and bouillon cubes and bring to a rapid boil.  Reduce heat to low, cover and simmer for 25 minutes.


{cooks note}

I make this rice with every Mexican dish I make.  I personally like using Basmati rice over long white rice because of the non-sticky texture.  This is very easy to make in large quantities if you are serving a lot of people.  

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