Spanish Rice
in food storage recipe, mexican, rice, side dish, skillet on Wednesday, October 12, 2011
3 T. oil1 c. uncooked rice
1 t. garlic powder
1/2 t. cumin
1 t. chili powder
¼ c. chopped onion
1 can beef broth
1 small can green chiles
½ cup tomato sauce or 1 5 oz can of spicy V8 juice
Saute rice in oil for several minutes. Add onions and saute some more. Stir in spices, tomato sauce/V8, broth and green chiles. Bring to a boil, cover and reduce heat to low. Simmer for 20-25 minutes or until rice is done. Fluff with a fork and serve.
Holly's Note:
This is actually a very mild rice dish. It goes really well with Beef Enchiladas, Chicken and Bean Burritos and Enchilada Pie.
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