Spanish Rice

• 1 c. Riceland long grain white rice (not instant)
• 2 c. water
• 3/4 c. mixed Veg-All or any veggie you like
• just a bit thinly sliced onion
• bouillon (chicken and tomato flavor)

1. In a nonstick saucepan, fry rice in about 2 to 3 tablespoons oil.
2. (Should be just enough so you see the shine on all the rice kernels but not enough that the rice is sitting in a puddle.) Cook over low heat; stir continually until rice becomes light golden brown.
3. Remove pan from heat.
4. Let cool a bit.
5. Add 2 cups of water and put back on low heat.
6. Add in veggies and onion and a dash of garlic powder (optional).
7. To this add about 2 or 3 tablespoons of chicken/tomato bouillon flavor and stir.
8. (If you don't have the tomato/chicken you can get by with just chicken flavor and then add a splash of ketchup.
9. This is to add flavor but also to give it the pinkish/red color.)

long grain white rice, water, veggie, just, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580070 (may not work)