Easy Peasy Spanish Rice

We are HUGE mexican food eaters and Kyle and I both don't like dry spanish rice. So in the restraunt we always mix our beans and rice. But when I make it at home I always make mine moist. If you like yours dry then take away a cup of broth. It's so good and easy and it takes the same amount of time to cook on the stovetop as it does for your enchiladas to cook in the oven.



Easy Peasy Spanish Rice
2 cloves finely chopped garlic
1/4 of a small onion
1/4 of a green bell pepper
1 1/2 cups rice, not cooked. I always buy the boil in a bag kind so I just cut open one bag and toss it in.
Vegtable oil to coat the pan
1 small can of tomato sauce
2 cups chicken broth or water
salt and pepper to taste

In sauce pan, I use my spaghetti pot, heat oil over medium heat and add onion and bell pepper. Saute for a minute or two until softened and then add your garlic. Stir in dry rice. Stir and coat with oil and cook until the rice is golden brown. 4 or 5 mins.

Add your broth and tomato sauce in slowly to the veggie/rice mixture. Add a dash of salt and a dash of black pepper to your liking. Bring to a boil and then lower heat and cover. Simmer until the rice has mostly soaked up the liquid. About 15 minutes or so. Give or take. If you don't use as much broth then you wouldn't cook as long.

Viola! Moist spanish rice. MMMM..