My Restaurant-style Spanish Rice

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 cups long-grain rice
• 1 -2 medium green pepper, diced
• 1 medium onion, diced
• 1 (8 ounce) canned tomato sauce (or homemade)
• 2 tablespoons chicken bouillon or 2 tablespoons vegetable bouillon or 2 tablespoons beef bouillon
• 1/4 teaspoon granulated garlic (to taste)
• 1 teaspoon red chili powder (to taste)
• 1 teaspoon ground cumin (to taste)
• 4 cups water (approximate)
• vegetable oil (do not use olive)

Recipe

• 1 pour rice into a deep pot and stir in enough oil so that every grain is coated. cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes). be careful not to burn.
• 2 add onion and green pepper and cook until soft, adding more oil if needed.
• 3 tilt pot to remove any excess oil with a spoon.
• 4 add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder.
• 5 pour liquid mixture over rice. stir once and do not stir again, or rice will be sticky, not fluffy.
• 6 cover tightly. bring to a simmer then cook on very low heat for 20 minutes.
• 7 shut off heat—do not remove pan from burner and do not lift lid—and let rest for 15 minutes.
• 8 uncover, fluff with spatula, and let rice dry out for a few minutes before serving.