Spanish
Rice
o 1 cup of uncooked rice
o 2 tablespoons oil
o 1 tablespoon diced onion
o 1 tablespoon Tomato Chicken Bouillon
o 2 ¼ cups water
o 2 tablespoons oil
o 1 tablespoon diced onion
o 1 tablespoon Tomato Chicken Bouillon
o 2 ¼ cups water
Dice onion to a small dice.
Preheat small sauce pan to 5-6 (medium high) add oil and sauté onion and
rice till rice is a light golden color.
Add tomato bouillon to rice and mix in.
Add water, stir then cover with lid cook till water is simmering then
lower heat to 2-3 (medium low heat).
Make sure you keep the lid on so the rice will steam. Check every five
minutes and gently shake pan to redistribute water. Cook for a total of 20
minutes.
After 20 minutes of cooking, remove from the heated burner and let the
rice stand with lid on for an additional 15 minutes to continue steaming.
