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--- spanish_rice [2022/09/30 00:39] – created jforbes
+++ spanish_rice [2026/01/28 17:18] (current) – [Instructions] jforbes
@@ Line 3: / Line 3: @@
 ===== Ingredients =====
-  * 2 cups long grain rice
+Ingredients
-  * 1/8 cup vegetable oil
-  * 8 oz tomato sauce
+  * 1 cup long-grain white rice
-  * 6 stems cilantro (optional)
+  * 2 tbsp oil or lard
-  * 1 tsp salt
+  * ¼ cup onion, finely diced
-  * 1 tsp minced garlic
+  * 1 clove garlic, minced
-  * 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
+  * 2 tbsp tomato paste or ½ cup tomato sauce
-  * 1 cube chicken flavored bouillon
+  * 2 cups chicken broth (hot)
-  * dash cumin
+  * ½ tsp kosher salt (adjust to taste)
-  * dash garlic powder
+  * ¼ tsp ground cumin
+  * Optional: pinch of oregano or chili powder
 ===== Instructions =====
-  - Heat oil in large frying pan on medium heat.
+  - Rinse the rice until water runs mostly clear. Drain well.
-  - Add rice and cook until golden brown.
+  - Heat oil in a saucepan over medium.
-  - Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
+  - Add rice and cook, stirring constantly, until grains turn light golden (3–5 min). This step matters—don’t rush it.
-  - When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
+  - Add onion and cook 1–2 minutes until softened.
-  - Stir and cover pan.
+  - Add garlic and stir 30 seconds.
-  - Simmer for 30-40 minutes or until all is cooked and there is no liquid left.
+  - Stir in tomato paste/sauce and cumin; cook 1 minute until brick-red.
+  - Add hot broth and salt. Stir once.
+  - Bring to a gentle boil, cover, reduce to low, and cook 15 minutes.
+  - Remove from heat and rest 5 minutes, covered.
+  - Fluff with a fork.