Here's the recipe I use for my basic Spanish rice. Possible add-ins include: fresh onion, corn, bell peppers, ground beef, etc. It's good topped with cheese and salsa, too. This serves 6 as a side, but I usually double it because my kids and husband always surprise me and want more when I make 1 batch of anything (Does it work like this with anyone else - You make a single batch of something and it's not enough, but when you double the amount, the family only seems to eat half of it?)
1 c. long grain white rice, uncooked
1 1/2 Tbsp. vegetable oil
2 oz of tomato sauce
2 c. water
1.5 Tbsp chicken flavoring (better than bouillon)
1 packet Sazon seasoning (cilantro and tomato), optional
1/2 Tbsp. dried, minced onion
In a pot with a fitted lid, brown rice in vegetable oil, over med-high heat until very lightly golden brown. Add tomato sauce, water, bouillon, sazon and onion. Mix well and bring to a boil. Cover and turn heat down to simmer/low. Cook for about 20 minutes. Do not lift lid or stir while it's cooking... but if you do, and it seems like the rice won't cook evenly, do what I do (lol) - dump the rice into a microwave safe serving bowl (make sure there's a least a tiny of water left, otherwise it will dry out and burn), cover with plastic wrap, and microwave in 5 minute intervals, until done. We sometimes prefer to add in the microwave step just before the rice is done, even if I haven't 'ruined' it. It gives it a little different texture, more similar to what's served in some restaurants. I'm sure the whole dish can be baked, instead, after the browning part, but I've never done it, so I don't know the directions for that.
