Tasty Tuesday: Arroz By Any Other Name

Last year for Cinco de Mayo, I did a Mexican food recipe and I intended to do one again this year for the Tuesday after May 5^th, but life interfered {as usual}. So without further ado I’m sharing with you the BEST Spanish rice recipe you’ve ever eaten. The best part is that it doesn’t take much longer to make it than it does the packaged Spanish rice.

Here is what you need to make Spanish Rice:

¼ cup canola oil or butter

2 cups rice

½ onion diced

½ cup frozen corn and some carrots

3 chicken bullion cubes

1 can (8 oz) tomato sauce

3 tsp. garlic salt

4 cups hot water

First, put oil in large skillet. Add rice on medium heat. Stir occasionally, do not burn.

Add onion, garlic salt, chicken bullion, tomato sauce, and hot water, then corn and carrots.

Put lid on and let cook on medium heat for a few minutes, and then turn down to low for 20 minutes.

Do not remove lid for the 20 minutes, then stir and let sit for a few minutes. Fluff with fork and serve.

Be forewarned….this recipe makes a LOT of rice, so when I’m serving this for our family of five I usually halve it.

It is so delicious that it’s spoiled me for most rice side dishes in our local Mexican restaurants.

Spanish Rice

¼ cup canola oil or butter

2 cups rice

½ onion, diced

½ cup frozen corn and some frozen carrots

3 chicken bullion cubes

1 can (8 oz.) tomato sauce

3 tsp. garlic salt

4 cups hot water

Put oil in large skillet. Add rice on medium heat. Stir occasionally, do not burn. Add onion, garlic salt, chicken bullion, tomato sauce, and hot water, and then corn and carrots. Put lid on and let cook on medium heat for a few minutes, and then turn down to low for 20 minutes. Do not remove lid for the 20 minutes, then stir and let sit for a few minutes. Fluff with fork.

We all love, love, love Mexican food here in the tree house,

Chelli