Spanish rice with Mexican food is like bacan with eggs, like peanut butter with jelly, like hot dogs with baseball...get the idea? It may be served with almost any main course in Mexican cuisine.
Best of all, it is very easy to make.
Total time: 30 mins
Yield: 4 servings
o 1 1/2 cups rice
o 2 1/2 cups chicken broth
o 1 cup tomato sauce
o 3 cloves garlic, finely chopped
o 1/4 cup onion, chopped
o 2 tablespoons oil
o 4 heaping tablespoons of finely chopped parsley (optional)
1. In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened.
2. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
3. Add in broth and tomato sauce.
4. Stir and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes or until rice is cooked.