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Scratch Spanish Rice
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Description
Don’t eat that stuff out of the box. Make this. It’s delicious, healthier, and quick to make.
Ingredients
- 1-¼ cup Hot Water
- 1 cube Chicken Bouillon
- 1 Tablespoon Olive Oil
- 1 cup Rice, I Like Basmati
- 1 teaspoon Garlic Salt
- ½ Tablespoons Cumin
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper (more Or Less Depending On How Much Heat You Like)
- ¼ whole Onion, Chopped
- ¼ whole Red Bell Pepper, chopped
- 1 can Ro-tel Chopped Tomatoes With Green Chilies And Lime
Preparation
Boil water.
In a measuring cup, add 1 1/4 cups hot water. Add chicken bouillon cube. Let sit.
Heat saute pan. Add 1 tbsp olive oil. Add uncooked rice. Stirring frequently, cook rice over medium-high heat until it’s opaque and puffy-looking. I usually chop the onion and red pepper while the rice is cooking.
Add garlic salt, cumin, black pepper and cayenne; stir together. Add onion and red bell pepper; stir until slightly limp.
Empty can of Ro-tel tomatoes and chilies over rice. Stir bouillon cube in hot water and pour into pan over rice; stir.
Let mixture come to a boil.
Cover, reduce heat to a low simmer, and cook 20 minutes.
Stir after cooking. Eat, enjoy!
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