​ The Best Authentic Spanish Rice

​

Ingredients

2 cups long-grain white rice (Riceland)

1 -2 medium green pepper, sliced

1 medium onion, sliced

1 medium tomatoes, sliced

2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)

1⁄8 teaspoon garlic salt (to taste)

4 cups water

vegetable oil (no olive oil)

Directions

Pour rice into a deep pot and stir in enough oil so that every grain is coated.

Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.

Add onion and green pepper, cook until they become soft, add more oil if needed.

Stir in tomato, cook for 2-3 minute.

Tilt pot, remove any excess oil w/ spoon.

Sprinkle bouillon and garlic salt over rice (DO NOT STIR).

Pour water over rice (DO NOT STIR), then cover.

Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).

Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).

*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

#spanishrice #authenticspanishrice

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