Recipe By : Sylvia Gonzalas
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rice -- uncooked
2 cups water
1/2 cup oil
1 cup tomato sauce
1 large tomato -- sliced
2 large onions -- diced
1 teaspoon garlic powder
1 teaspoon cumin
1) Rinse rice with water. Fry rice in the oil. On low heat, stir
until light brown. Add tomato and onions. Stir until well cooked. Add
tomato sauce and 2 cups of water with garlic, cumin and salt to taste.
2) Simmer on a low heat with a cover on. (Add water if necessary
until rice is puffy and soft) Rice will be done when puffy and soft
with little or no water left. Formatted by Lynn Thomas. Recipe by
Sylvia Gonzalas. Lynn's notes: Sylvia was a secretary where my
husband worked. She was from Mexico and this was their family recipe
for Spanish Rice. This was the best rice recipe I've ever tasted.
