Spanish Rice With Chicken Olives And Chickpea Tomato Sauce Recipes

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SPANISH RICE USING TOMATO SAUCE



Spanish Rice Using Tomato Sauce image

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.

Provided by Debbie R.

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups rice
2 cups chicken broth or 2 cups vegetable broth
1 cup tomato sauce
3 minced garlic cloves
1/4 cup chopped onion
2 tablespoons oil

Steps:

  • In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
  • Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
  • Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
  • Turn heat to low and cover. Let simmer for 20 minutes.
  • Fluff with fork.

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