The Spanish Rice

I made the Rice last night with Chiles Rellenos and some red sauce. I'll start with the rice.

I use Tio Pelon Rice, not sure why, but I pick the blue bag that says 80 0/0. Witch is funny 

because it turns out about 98 0/0 of the time. Or maybe Tio Pelon is saying it's 80 percent 

whole grain. Either way cook it a little longer than I did last night, I don't like the rice hard 

at all.  


My Recipe


1 Cup Rice

1 and 1/2 Tablespoons Olive Oil

2 cloves of garlic ( crushed and chopped with a pinch of salt)

1 Cup Tomato Sauce

1 Cup Chicken Broth or Water with a bouillon cube


In a nonstick pan on medium heat, heat the Oil and add the Rice, saute the Rice just until it 

starts to get a little golden, add the garlic and keep stiring and cook until a litte more golden

Do not brown to much. Keep it golden. Add the broth and tomato sauce and bring to a boil. 

Be careful when you add the broth and tomato, 

Turn the heat to low and simmer with a lid on for around 25 minutes.

Keep stirring ( yes you can and should lift the lid). 





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