Tools: Saucepan and lid
1 small can 8 oz. plain tomato sauce
1/4 cup minced onion
1 tbsp vegetable oil
1 cup long grain enriched rice
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. salt
Saute onion in vegetable oil until translucent, add rice and toast until browned. Add oinion powder, garlic powder, and salt along with tomato sauce. Deglaze with water, bring to boil, cover and reduce to low for twenty minutes. It is very important not to lift the lid! To finish, remove lid and fluff with fork.
You could do this in a rice cooker or with an instant pot setting. I’ve also been very curious to try this with brown rice in my rice cooker, but this is a sacred recipe that I’d rather keep as-is until I perfect the modifications.
Spanish rice isn’t actually Spanish. Odd, isn’t it?
Yet every Mexican restaurant has it. It’s delicious and until a few years ago very difficult to copy. Enter the mother in law yet again! This rice is great alongside any meal, but of course it does oh-so-well alongside tacos, burritos, or enchiladas. All I need is this with some refried beans and I call it breakfast!
See my recipes on Pinterest!