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I love Mexican food. It's probably the one type of food I could serve in my home every day of the week and never get bored of it.
This is my cousin's recipe, which was taught to her by her husband's mother, who is from Mexico (never left, actually), and it tastes just like it came from an authentic Mexican restaurant. When we visit our cousin's home in Yuma, Arizona, we always know we are going to get amazing food because this woman is who has taught her all of these amazing authentic Mexican dishes. I love to add chicken to it, but it's amazing just on it's own.
The recipe calls for tomato bouillon, which has MSG, so obviously it's not exactly "good" for you, but I only use it when making this dish, and I don't do that often. I'm sure you could use chicken bouillon in it's place.
2 tbsp oil
1 cup regular white rice
1 8 oz can tomato sauce
2 cups water
2 tsp tomato bouillon (or chicken)
1/2 tsp onion powder
1 tsp chili powder
1 tbsp chopped garlic (or 1 tsp garlic powder)
2 chicken breasts, shredded into chunks (optional)
Heat oil over medium high heat in a saute pan. Add rice and stir constantly until lightly browned.
Turn heat down and add the water and tomato sauce slowly and carefully to avoid splatters. Stir in seasonings.
Turn heat back up to medium high and bring to a boil.
Place chicken on top of the rice (this step is of course optional). Cover and turn heat down to low.
Cook for 24 minutes.
This is what it looks like when you open the lid. I forgot to take a picture before I started stirring it up. Doh.
This is seriously the best Spanish Rice I've ever tasted. It's fluffy and moist and yummy. Even better than some restaurants, I might add. Now, go make some!
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