Spanish Rice

In at least a 3-quart stock pot, heat the oil on high and add the rice and stir until rice turns opaque (white) about 3 minutes.

Add the onion and stir for about 1 minute. Press garlic cloves into the rice and stir continuously for about 30 seconds to 1 minute. You don’t want the garlic to brown. Add the tomato sauce and stir until the rice is completely coated with sauce.

Add hot water and 1 tablespoon of chicken bouillon and stir to combine. If not too salty for your taste, add another tablespoon of chicken bouillon and stir. I always use 2 tablespoons of bouillon.

Cover, bring to a boil then reduce to low and cook for 25 minutes without lifting the lid or peeking, and believe me when I say this is the hardest part about cooking rice. Give the pan a swirl with the lid in place about halfway through the cooking time to distribute the liquid.

Take lid off and quickly stir with a fork, put lid back on and remove from heat and let sit for at least another 10-15 minutes with the lid on and no peeking. Fluff with a fork and serve with dinner.

Enjoy!

Serves 4-6.