Spanish Rice

Hello, Gang!!! It's been a while I know. But I have moved across the country from Colorado to Georgia. Currently unsettled at the moment. I'm currently looking for a home for the family and a job for myself. However, I am trying my best to get back into the process of things and trying to keep my end of the bargain as promised. I have also made a face book group page called: "Sarah's Recipe Binder" I have decided to make it for you all who want to share recipes and get to know my cooking techniques/style a little better. I am going to update this blog as I update the group page that way you will have it either place. I have had several people ask for recipes in which if you know me personally, I don’t usually share anything with anyone unless they are there watching me. Even then, I still don’t tell anyone how I do things or even how much I add to what I cook. I feel my recipes are personal and am trying to make a living out of it. I look at it this way; restaurants don't give out their secret recipes... So why should I give mine? I am just glad people enjoy my cooking. The thing is, I have only told but 3 people about this blog and my new group page. So, if you happen to come across this blog, I believe you should consider yourself lucky. All in all, I really hope that my recipes turn out well for you and become a family favorite. Now.... let’s get down to the nitty gritty!!! (Being said with Nacho Libre's voice)

You can finally say "FINALLY"!!! It's not made by a southern female or a non-Hispanic/Mexican person who claims to be one. Don't get me wrong, there are a lot of people from other cultures who can honestly cook, very well I might add. However, most of the time it still just don’t taste right.. Hope you enjoy. Here is my recipe, my way....

 

 

 

Spanish Rice

1 Tablespoon oil
1 cup white rice
1/2 medium onion, chopped
1 Small can tomato sauce
2 1/8 cup chicken broth or water
Chicken bouillon powder (not cubes, unless you crush them)


 
Over medium heat, In a sauce pan (that don't stick when you cook) add oil, rice and onion. Stir every minute or so and fry until rice is light golden brown. Once it's golden, add can of tomato sauce, stir and let cook about 30 seconds. Add broth, stir well. While it's coming to a boil add your chicken bouillon). Once you see the rice without liquid on top taste a little bite. If it's soft, it's done. If not, cover and keep cooking.

Side Note:
*NEVER stir rice! It will become one sticky mess if you do. Once rice starts to boil, give one last quick stir, cover, then leave it alone. So make sure you cook it in a non-stick pan. It makes your job a lot easier and you won't get burnt rice. You may need to invest in a good pan for this.



Enjoy!
SARAH :-)