Thursday, December 31, 2009

Cathy Riggin's Spanish Rice

I took the holidays off. I didn't mean to but Lee worked a ton of overtime which really was a blessing, but also a cramp in my style :)
My brother asked for a recipe for Spanish Rice so I figured I would kill two birds with one stone. We got this recipe from Cathy years ago. Cathy was my Sunday School teacher many times growing up. I also babysat her 6 kids quite often. She died from cancer a while ago. I love to make this because while I make it I can think of how kind and good she always was to me. Don't you love recipes like that? It is that kind of Spanish rice that tastes like the kind you get in a restaurant. It really will become your favorite.

Restaurant Style Spanish Rice
2 Tbsp oil
1 cup rice
2 cloves garlic
1/2 cup FINELY diced onion
2 c chicken broth
1/2 cup tomato sauce
1/2 tsp salt
Heat oil, add rice and stir till kinda brown. Add garlic, onions and salt and cook until the rice is golden brown and the onions translucent. Stir in broth and sauce. Boil for 4 minutes. Turn to low, cover and cook for 15 minutes.

5 comments:

  1. I've been looking for a good Spanish rice recipe for a while. What kind of rice do you use? And is it supposed to be cooked before you start the recipe?
    Thanks Kira!
    -Marianne Cone

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  2. Kira - email me at travelingteapot@hotmail.com and I will send you a better copy of the cheesecake recipe.

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  3. Marianne- Raw rice. I use white or basmati.

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  4. This is really the best rice. Works well with brown rice too.

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