Easy Spanish Rice
- 4T (heaping) finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add the fresh onion. Sauté for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes, or until rice becomes a golden brown color. Add the chopped garlic and sauté for 1 minute more.
Add broth and tomato sauce (pour slowly over rice, not directly onto hot pan) and add parsley if desired. Stir and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Fluff with a fork, and enjoy!
Makes like three or four cups cooked rice, depending on the type used.
If you don't have fresh garlic or onions on hand, you can use the equivalent in powder form; do not sauté the powder; just add them when you add the liquids. If you don't have tomato sauce, you can use 1 cup of unseasoned stewed tomatoes (with liquid) that have been chopped, or canned diced tomatoes with liquid. Rotel and jarred salsa can also be decent substitutes.