MEXICAN/SPANISH RICE

Ingredientes

2 Tbsp Vegetable Oil

1 C Rice, uncooked

½ tsp Garlic Powder

½ tsp Onion Powder

½ tsp Cumin

½ tsp Oregano

½ Tbsp Chicken Bullion Powder

2 ½ C Water

1 Can Tomato Sauce 8 ounce

OPTIONAL

1 Jalapeno Pepper - fresh (cut off the stem end) sliced longitudinally.

Instrucciones

Add 2 Tbsp oil to skillet and heat over medium high heat.

When oil is hot, add 1 Cup uncooked rice and stir to ensure the rice is evenly coated with oil.

Stir rice continuously to ensure it doesn't stick or burn. Toast until uniformly golden brown.

When golden brown, slowly add 2 ½ Cups of water and stir to mix.

Add spices and bullion to skillet and again stir to mix.

Add 8 oz. can of tomato sauce and stir to combine.

Bring to a simmer.

OPTIONAL: Cut off the stem end of a jalapeño pepper, slice longitudinally.

Place pepper halves (seeds and all) ON TOP of the skillet mixture, seed sides up. DO NOT STIR

Whether with or without the jalapeño, cover and simmer for 10 minutes. DO NOT STIR OR REMOVE LID!

Turn heat to LOW and cook additional 15 minutes. DO NOT STIR OR REMOVE LID!

Remove from heat and rest for 5 minutes. DO NOT STIR OR REMOVE LID!

Remove pepper halves (if used) and fluff rice with fork.

Serve.

Notas

https://www.facebook.com/reel/4451677168450978