Monday, February 11, 2008

Spanish Rice

This recipe is very easy and very good. It goes well with the enchiladas and if you have any leftover it goes great in a burrito.

2 T oil
2 C rice (not instant)
1 tsp garlic chopped
1 medium onion chopped
4 C chicken broth
1 (6 oz.) can tomato sauce
1 medium tomato chopped

Saute rice, garlic, and onion in oil over medium heat until brown. Add chicken broth and tomato sauce. Bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Do not remove lid while cooking.

1 comment:

The Norris Family said...

what kind of rice do you use? not the instant rice, right?


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