Spanish Rice
this is how my mom and granny always make spanish rice...they never use 
exact measures so it tastes different just about every time. 
 
 
1 cup  rice, not instant.
1   8oz can of tomato sauce
1 can  water (swish around to get all tomato sauce out)
  bullion powder, use same flavor as meat you are serving
  one medium onion, chopped fine
  minced garlic to taste, my mother used about 3 cloves, granny uses 2
  a bit of oil, about 1 tbsp.
  cumin, to taste i suggest start with 1/8 - 1/4 tsp
  about 1/8 tsp mexican oregano
  salt and pepper to taste, granny usually never puts salt anymore, is
  plenty salty with bullion
 
heat oil in a pan that has a tight fitting lid, add rice and saute for a 
few minutes until glistening add onion, garlic and cumin and continue to 
saute to give cumin a smoky taste. add tomato sauce, water, bullion, 
oregano, salt and pepper. bring to a boil, cover and reduce heat to 
simmer. cook until all water is absorbed, about 20-30 minutes. fluff and 
serve. 
 
 
-- 
(ID: 11421) Mirror: rec.food.recipes: Mon, Aug 4, 2003


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