Spanish Rice

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 35 minutes

Ingredientes

1 cup long-grain rice (I like to use Basmati)

1 cup water or chicken broth

1 cup tomato sauce

2 tbsp cooking oil

Half a medium or large onion

Garlic to taste (I do a whole bunch of garlic)

Instrucciones

Peel the garlic and rough chop the onion. Set it aside.

Combine the tomato sauce and chicken broth in a measuring cup and set it aside.

Heat the oil in a saucepan over high heat until hot. Add in the rice and cook on high heat, stirring constantly, so it doesn't burn. Cook the rice until it's golden brown and toasted.

Add in the tomato sauce, chicken broth, garlic, and onion. Bring it to a low boil, stir it one last time so it doesn't stick to the bottom of the pot, then place the lid on the pot and lower the heat to low. Let the rice cook for 15-20-ish minutes until done.

Notas

To keep the rice from being too dry or too soggy, combine the liquids (tomato sauce and chicken broth) in a measuring cup and make sure you have the exact amount. Long grain rice is a 2:1 ratio of liquid to rice. For each cup of rice you need exactly two cups of liquid. Be precise! You don't need exactly half tomato sauce and half chicken broth but the two of them together need to exactly twice the amount of rice.

For extra garlic flavor, fry the garlic with the rice but only once the rice is almost done frying or you'll burn the garlic. Garlic frys up a lot faster than the rice.

For spiciness, use El Pato hot tomato sauce instead of regular tomato sauce.