Spanish Rice

Spanish Rice 4 cups Chicken Broth (or 1&1/2 cubes of chicken bouillon put into 4 cups of water) 2 cups Dry Long Grain Rice 4 Tablespoons oil (olive oil, vegetable oil, cooking oil, etc., whatever you have on hand) 1 8oz can of Tomato Sauce Garlic Powder Onion Powder Regular Salt Start by boiling the chicken broth (or the water and chicken cubes). A few minutes after turning the heat on to boil the broth, simultaneously grab another pan and put it on medium heat. Pour the oil into the pan, and add in the uncooked rice as well. The goal here is to saute or brown the rice. Keep stirring the uncooked rice as it gets browned in the oil. Once the uncooked rice is mostly browned (but not burned!), add in the small can of tomato sauce to the rice. Stir it a few times, then turn the heat LOW. By this time, the chicken broth should be boiling in the other pot, so pick it up and CAREFULLY pour it into the pan with the rice and the tomato sauce. The reason why we turned the heat low earlier was so the broth wouldn’t splash all over the place when pouring it into the pan. Stir the liquid and rice a few times, then turn the heat back on to high so the liquid can start to boil again. HOWEVER, before the liquid can come back to a boil, grab a spoon and taste the liquid. Now comes the tricky part. There’s no real science or measurements for this next part. It’s basically a matter of taste. After tasting the liquid, add in some garlic powder and onion powder (a little at a time of course …
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