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Spanish Rice

Submitted by Denise Smith, Rural Electric Convenience Cooperative
Servings 4

Ingredients

  • 1/4 cup butter
  • 2 cups uncooked instant rice
  • 2 teaspoons beef bouillon or 2 cubes
  • 1 cup boiling water
  • 1 14-ounce can diced tomatoes
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Melt butter in a deep skillet over medium heat.
  • Add rice and stir until browned, about 3-5 minutes.
  • Dissolve beef bouillon in the boiling water and add to the rice.
  • Add remaining ingredients and bring them to a boil.
  • Reduce heat, cover and simmer for 10-15 minutes, stirring occasionally.
  • Once the liquid is absorbed and the rice is tender, remove the bay leaf and serve.