Spanish Rice

Billy’s mom gave me this recipe several years ago, which she had gotten from a neighbor when they lived in Houston.

1 c. rice, uncooked
2 Tbsp. cooking oil
1/3 c. diced onion
1/4 c. diced bell pepper
1 can chicken broth
3 Tbsp. tomato sauce
2-3 cloves garlic, crushed
salt, pepper, and ground cumin to taste

Brown rice in oil. Add onion and pepper; saute until soft. Add chicken broth, tomato sauce, and seasonings (to taste). Cover and simmer until rice has soaked up liquid and is fluffy.

*Note: Minute Rice works fine and shortens the cooking time considerably. Also, I use my own frozen chicken broth, which I freeze in 2-cup containers. I don’t know how that measures to a can.


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