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Of course when cooking, the key to making the perfect Spanish rice, or anything for that matter, is MEASUREMENT and TIME. You always want to make sure you don't put too much of something or too little because then, of course, it won't taste right. Then of course you dont want to turn the rice off too early or too late, because well, then you'll have some crunchy or mushy rice...we don't want that. With this recipe you can use either red or green enchilada sauce. I like to use red when I'm serving it with beef or steak Mexican dishes. The green sauce goes best with chicken or pork. But either works just fine with any meat. Word of advice, when you have leftovers and you used green sauce, it always goes sooooo good with eggs, your choice of meat, and a tortilla for breakfast.
Ingredients:
1 cup uncooked White Rice
2 cups Water
3 tbsp Cooking Oil
1 (10 ounce) can La Victoria Red or Green Enchilada Sauce - mild
1/2 small Onion - sliced
1 clove Garlic
2 Roma Tomatoes - chopped (optional)
1 tsp Lawry's Garlic Salt
4-5 tbsp Chicken Bouillon
Directions:
Heat up the oil on meduim-high in a 10-inch saucepan. Then bring the heat down to medium-low and add the rice. Saute the rice until its golden brown, then add the onions, enchilada sauce, garlic, tomatoes, garlic salt, and chicken bouillon. Saute the mixture for another minute and add the water. Make sure there's no rice stuck to the bottom of the pan by running your spoon across the bottom of the pan. DO NOT STIR THE RICE! Put heat on low and cover. Let the rice simmer for about 10 minutes or until the water has cooked completely down. That's it!
*After adding the water and spooning the bottom of the pan, taste the water mixture and add or ommit chicken bouillon and garlic salt according to your taste buds.
