Spanish Rice

1. 1

   In a nonstick saucepan, fry rice in about 2 to 3 tablespoons oil.

2. 2

   (Should be just enough so you see the shine on all the rice kernels but not enough that the rice is sitting in a puddle.) Cook over low heat; stir continually until rice becomes light golden brown.

3. 3

   Remove pan from heat.

4. 4

   Let cool a bit.

5. 5

   Add 2 cups of water and put back on low heat.

6. 6

   Add in veggies and onion and a dash of garlic powder (optional).

7. 7

   To this add about 2 or 3 tablespoons of chicken/tomato bouillon flavor and stir.

8. 8

   (If you don't have the tomato/chicken you can get by with just chicken flavor and then add a splash of ketchup.

9. 9

   This is to add flavor but also to give it the pinkish/red color.)

* Per serving · 4 servings · Values may vary.

No additional tips available.