Oven Baked Spanish Rice
Ingredients 2½ cups rice 4¾ cups chicken broth (I use 4¾ cups water and 5 tsp chicken bullion. If using bullion cubes you will...
Ingredients 2½ cups rice 4¾ cups chicken broth (I use 4¾ cups water and 5 tsp chicken bullion. If using bullion cubes you will need to dissolve them in a small portion of your 4¾ water so that the flavoring will be evenly distributed) ½ cup tomato sauce (that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make.) ¼ cup finely chopped onion 1 large clove of garlic, finely chopped or crushed ⅓ cup canola oil or butter (I usually use oil or a mixture of both. ex: ⅓ cup butter and 1-2 tbsp oil or vice versa) ⅛ tsp chili powder (optional) ⅛ tsp Cumin (optional) Instructions Preheat oven to 350 degrees In a 9×13 pan combine all ingredients and stir so that everything is evenly distributed Cover tightly with foil Place carefully in oven and bake for 1 hour Remove from oven and leave covered until ready to serve Onions and garlic may settle on the top, Fluff with a fork to mix them evenly into rice