Spanish Rice

My sister in law is an excellent cook, and traditional Mexican dishes are her specialty. I remember a few years back, we stopped by her house and she sent us home with a bowl of her spanish rice; which I ate cold, in the car, with my fingers...all while raving about how good it was. True story. This is her recipe for that dish.

Hopefully you will enjoy it, too. Only with utensils and in the comfort of your kitchen.

Vegan Spanish Rice

Ingredients:

1/8 cup olive oil
2 cups white rice

1/2 onion, chopped
2 cloves garlic, minced

4 1/2 cups of water
1 8 oz can tomato sauce
1 tsp saffron
2 tbsp vegetable bouillon (I like Better than Bouillon)
1 tsp black pepper

1 tsp salt
1/4 tsp cumin

Directions:

Heat the oil in a large pot over medium heat. Brown the rice in the oil by stirring occasionally and watching for it to turn golden brown. This can take 15-20 minutes, but is very important to the flavor of the dish.

While the rice is browning, chop the onion and garlic. Once the rice is golden brown add the chopped onion and stir. Continue to cook the onion in the rice until you can smell the onion and it is starting to soften, then add the garlic and stir that in for 1 minute. Be careful not to burn the garlic because it will become bitter.

Next, add the liquid and seasonings (water, tomato sauce, saffron, bouillon, and pepper). Cover and lower the heat to let the rice steam for 20 minutes with the lid on.

Finally, add 1 1/2 tsp salt and 1/4 tsp cumin, fluff the rice and serve.

For 10 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 176 g

Amount Per Serving

Calories  166 Calories from Fat  25

% Daily Value*

Total Fat  2.8g 4%

Cholesterol  0mg 0%

Sodium  357mg 15%

Potassium  134mg 4%

Total Carbohydrates  31.7g 11%

Dietary Fiber  1.0g 4%

Sugars  1.2g

Protein  3.1g

Vitamin A 2% • Vitamin C 4% Calcium 2% • Iron 11%

Nutrition Grade B

* Based on a 2000 calorie diet