Spanish Rice


1/4 Cup Oil
2 Cups Long or Medium Grain White Rice
4 Cups Hot Water
4 Chicken or Vegetarian Bouillon Cubes
(OR use 4 cups of canned stock in place of water/bouillon)
1 Sprig of Green Onions, finely chopped or thinly sliced
1 (6 oz.) Can of Tomato Paste
(Most recipes call for LESS paste, like a heaping spoonful up to half a can, I use the whole can because I really like it. Please use what you prefer!)
1 (16 oz.) Can of Diced Tomatoes, drained
*1 teaspoon salt (optional)
*Cilantro to taste (optional)

*** SIDE NOTE: You can make this recipe with just the tomato paste, just the diced tomatoes, or with both. All three options are tasty.

Heat oil in your pot, add your rice (only!) and brown. Stir constantly to ensure you don’t burn it. Once your rice is nicely browned (this is done to give your rice a nice, nutty flavor and it really does make a difference in the end result) add your water and cubes (or stock). PLEASE BE CAREFUL as it will hiss and spit in the pot because of the hot oil and rice. Quickly add your remaining ingredients and stir well. Bring to a boil, then reduce heat and simmer until done (about 20 minutes), stirring occasionally.


Everything in the pot, about five minutes away from being “done”.


Plated with enchiladas, now you can see it has taken on the “red” look, once cooked.


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