Ingredients

How to make it

  • In a dutch oven, heat the oil, and saute onion and garlic over high heat and cook until onions are clear.
  • Add the rice and stir well to combine and coat the rice with the oil.
  • Continue to stir the rice and onions until the onions are translucent, about 2 minutes.
  • Add the 8 oz. can of tomato sauce, and the 6 cups of Water and 1 tablespoon of Knorr Chicken Bouillon, and 1 tablespoon of Knorr Tomato Bouillon. See Photo
  • Stir to mix well and taste the broth. The broth should taste slightly salty at this point but, not to worry, it will cook into the rice. If the chicken broth is not as strong as you like it, add another 1/2 tablespoon and stir again and taste repeat as needed until the broth tastes like chicken broth.
  • Continue to heat until the water is at a vigorous boil.
  • Lower the heat to a slow simmer, Cover and DO NOT OPEN.
  • Set a timer for 20 minutes.
  • After 20 minutes, check the rice, you should still have some water left, and the rice may be a little crunchy still. Add the cilantro and cover. If the water is gone you will want to add just enough to cover the bottom of the pan, maybe 1/2 cup just so the rice doesn't burn, At this point you can add a handful of chopped cilantro, on top of the rice and cook for another 5 minutes.
  • At this point you should be able to turn the fire off and the rice will continue to cook with the lid on from residual heat.
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Look for Knorr Chicken Bouillon and Tomato Bouillon in the Mexican food aisle at your grocer   Close

Reviews & Comments 4

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  • sday5 13 years ago
    I will have to try this.
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  • bluewaterandsand 15 years ago
    Sounds great!
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    " It was excellent "
    minitindel ate it and said...
    i love spanish rice this is good thanks
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    " It was excellent "
    linebb956 ate it and said...
    Yep... this is the real stuff... We have this more often than potatoes!
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