Oven Baked Spanish Rice

Name: Oven Baked Spanish Rice
Prep time: 10 min
Cook time: 1 h
Yield: 6
Ingredients: 2 1/2 cups rice; 4 3/4 cups chicken broth (I use 4 3/4 cups water and 5 tsp chicken bullion. If using bullion cubes you will need to dissolve them in a small portion of your 4 3/4 water so that the flavoring will be evenly distributed); 1/2 cup tomato sauce (that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make.); 1/4 cup finely chopped onion; 1 large clove of garlic, finely chopped or crushed; 1/3 cup canola oil or butter (I usually use oil or a mixture of both. ex: 1/3 cup butter and 1-2 tbsp oil or vice versa); ⅛ tsp chili powder (optional); ⅛ tsp Cumin (optional)

Oven Baked Spanish Rice was pinched from <a href="http://reallifedinner.com/oven-baked-spanish-rice/" target="_blank">reallifedinner.com.</a>

"Sometimes I add a finely shredded carrot to add a little more veg to our meal. There is shredded carrot in the photo above. You can use diced or crushed tomatoes in place of tomato sauce. I don't add the cumin and chili powder when I am serving it with something that already contains a lot of those flavors...."

INGREDIENTS

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2 1/2 cups rice

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4 3/4 cups chicken broth (I use 4 3/4 cups water and 5 tsp chicken bullion. If using bullion cubes you will need to dissolve them in a small portion of your 4 3/4 water so that the flavoring will be evenly distributed)

•

1/2 cup tomato sauce (that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make.)

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1/4 cup finely chopped onion

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1 large clove of garlic, finely chopped or crushed

•

1/3 cup canola oil or butter (I usually use oil or a mixture of both. ex: 1/3 cup butter and 1-2 tbsp oil or vice versa)

•

⅛ tsp chili powder (optional)

•

⅛ tsp Cumin (optional)

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