The Best Authentic Spanish Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups long-grain rice (riceland)
• 1 -2 medium green pepper, sliced
• 1 medium onion, sliced
• 1 medium tomato, sliced
• 2 tablespoons tomato & chicken bouillon (knorr brand, "caldo de tomato con sabor de pollo", in mexican food aisle)
• 1/8 teaspoon garlic salt (to taste)
• 4 cups water
• vegetable oil (no olive oil)

Recipe

• 1 pour rice into a deep pot and stir in enough oil so that every grain is coated.
• 2 cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• 3 add onion and green pepper, cook until they become soft, add more oil if needed.
• 4 stir in tomato, cook for 2-3 minute.
• 5 tilt pot, remove any excess oil w/ spoon.
• 6 sprinkle bouillon and garlic salt over rice (do not stir).
• 7 pour water over rice (do not stir), then cover.
• 8 bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (do not lift lid during this time).
• 9 pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, i have picky eaters).
• 10 *this rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.