Sunday, October 5, 2008

Spanish Rice

I learned this recipe one night at a church activity from a Spanish sister.

In a saucepan with a tsp. of oil, fry one cup rice with chopped onions. Fry until rice is brown. Add ¼ cup of tomato sauce (until most of the rice is red) and mix. Add two cup of water and a little chicken bouillon (OR 2 cups of chicken broth). Put lid on and boil. When water is almost gone, turn off the stove top and finish cooking rice with the lid on.

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