This is a very simple and basic recipe. There are countless versions of rice of this style, but this is my favorite because it is my grandmother’s. We all tend to be a bit biased where our grandmother’s cooking is concerned, don’t we?
When I make this, I make enough to eat it for days and use in many leftover dishes…those will be posted shortly.
- 2 cups white rice; uncooked
- 1-15 oz can tomato sauce
- 1 can filled with water plus 2 tbsp more
- 1 tbsp granulated garlic plus additional teaspoon
- 1 tbsp oregano
- 1/2 tbsp chili powder
- 3/4 tbsp chicken bouillon
- Bay Leaf
- Black pepper
- Extra virgin olive oil
In a pot, heat the olive oil on medium high, add the teaspoon of garlic and quickly stir--Do not let it burn.
Add the rice, stirring to brown the rice.
Remove from the heat momentarily and add the tomato sauce and water, mix thoroughly-removing from the heat is to minimize the splatter from adding the liquid to the hot rice.
Add seasonings and bay leaf. Taste…add more of spices as needed for flavor.
Bring rice to boil over medium heat while covered, allow to cook for about 10 minutes, reduce the heat to low and cook additional 20 minutes covered.
Stir and serve.