Natively constructed SPANISH RICE RECIPE
I LOVE Spanish Rice (otherwise known as MexicanRice)! As recently referenced, I'm 1/2 Mexican. I adore this family legacy so much, and am particularly thankful that my family has instructed me to make delectable Mexican nourishment.
My mother has been making the present Spanish Rice formula for whatever length of time that I can recollect and first told me the best way to make it quite a long while back (alongside empanadas, enchiladas and tacos). Presently, we make it on a week after week premise on the grounds that my children are fixated and it's simply so natural.
This formula is really the Spanish Rice formula of a well known Mexican Restaurant in Mesa called Mango's (down on Main). In the event that you've at any point been down there and enjoyed their rice, at that point you'll cherish this formula. It truly is straightforward, tasty and the ideal side to any Mexican dish!
Also try our recipe : Mexican Biscuit Casserole #food
INGREDIENTS :
- 2 cups long grain rice
- 1/4 cup oil
- 8 oz tomato sauce
- 6 stems cilantro (optional)
- 1 tsp salt
- 1 tsp minced garlic
- 4 cups water
- 1 cube chicken flavored bouillon
- dash cumin
- dash garlic pepper
INSTRUCTIONS :
- Heat oil in large frying pan on medium heat.
- Add rice and cook until golden brown.
- Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
- When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
- Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.
Read more our recipe : SALISBURY STEAK #Texas #food
source : bit.ly/2OX82ZP
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