How to make it

  • In a sauce pan heat oil over medum heat
  • Add rice and fry it till it starts to brown, and give off a toasty aroma
  • Add 1/2 of the tomato sauce (the orginal recipe calls for the whole can), the Spanish rice seasoning, water, and picante sauce)
  • Cover, and allow to simmer on low for 15-20 minutes, or untill the water is absorbed.
  • *Note* I generally slightly decrease the water it calls for as well due to the liquid in the Picante Sauce, and it adds nice chunks of picante salsa goodness to the rice.

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