Easy Spanish Rice

Name: Easy Spanish Rice
Ingredients: 1 cup long grain rice; 4 -6 ounces tomato sauce; 1 34 cups chicken broth (I usually substitute water and 2 chicken bouillon cubes); salt and black pepper (I use garlic salt); 1 tablespoon canola oil (can use olive oil or vegetable oil instead); 1 cup Mexican blend cheese (shredded); 1 green onion (sliced-optional)

7 ingredients

7 steps

Ingredients

1 cup long grain rice
4 -6 ounces tomato sauce
1 34 cups chicken broth (I usually substitute water and 2 chicken bouillon cubes)
salt and black pepper (I use garlic salt)
1 tablespoon canola oil (can use olive oil or vegetable oil instead)
1 cup Mexican blend cheese (shredded)
1 green onion (sliced-optional)

Directions

1

Heat 1tbsp of oil in a medium sauce pan over medium to medium high heat.
2

In a separate bowl, whisk together the chicken broth and tomato sauce until fully incorporated.
3

Add rice to the heated oil and stir frequently until it begins to turn a golden brown color.
4

Add broth/tomato mixture to the pan all at once add garlic salt and pepper and stir.
5

Continue cooking until liquid starts to boil then reduce heat to low and cover.
6

Simmer for 20 minute Remove from heat still covered and let steam for an extra 5 minutes.
7

Fluff with fork sprinkle cheese and green onions over the top if desired, recover until melted and serve.