Spanish Rice

Spanish Rice

This new mexican dish is a staple in my family, add sausage to make it a great potluck dish. Continue reading for recipe….


Brown white rice with garlic, oil and onion

add tomato paste, water and salsa and let cook
Enjoy, goes well with pinto beans and enchilada caserole. Recipe for enchiladas can be found here:

Spanish Rice

2 small cans no salt added tomatoe paste
1 cup salsa
2 cups white rice
water (i end up using somewhere between 2-3 16 oz bottles)
canola oil (about 2 tablespoons)
1/2 onion chopped
fresh roasted garlic (i roast my garlic in olive oil and seasalt)

1. Saute rice in oil until golden brown. Add onion and garlic when the rice becomes light brown.
2. Slowly add 1 bottle water. Stir in tomatoe paste, and salsa.
3. Cover and keep on low-medium heat for an hour or two, adding water if necessary. Stir frequently (every 5-10 minutes)

*don’t add all the water at once, just keep adding it until you have enough to cook the rice. Even if you do add too much, it will just evaporate anyways. I would also add some sea salt to the rice if you don’t roast your garlic in seasalt


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