Spanish Rice

This is a recipe I brought with me from the heart of Texas given to me by a co-worker I knew long ago. Double the recipe if you’re feeding a crowd. Delicioso!

½ of a medium onion, chopped
1-2 Tablespoons light olive oil
½ teaspoon chili powder
dash of cayenne pepper
1 cup rice
3 cloves finely chopped garlic
1 small can tomato sauce (8 oz.) or 1 cup homemade tomato sauce
2 cups vegetable stock, hot
Black pepper

Sauté onion in oil until translucent, 3 to 5 minutes. Add spices and rice and fry until slightly golden brown, adding garlic after about 3 minutes.

After about 5 more minutes, or until garlic is very fragrant, add tomato sauce and vegetable stock, salt and black pepper, and bring back to a boil. Cover and let simmer 25-40 minutes (depending on what type of rice you’re using), or until rice is tender, adding water or broth as needed. Sauce will thicken.

Add a couple of extra dashes of cayenne if you like it spicy!

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