Spanish Rice

• 1 Tablespoon Canola Oil
• 1 cup Medium Grain White Rice
• 1/3 cups Yellow Onion, Finely Diced
• 2 cloves Garlic, Pressed
• 1/4 cups Tomato Sauce
• 2 cups Hot Water
• 2 Tablespoons Chicken Bouillon, Or As Needed

1. In at least a 3-quart stock pot, heat the oil on high and add the rice and stir until rice turns opaque (white) about 3 minutes.
2. Add the onion and stir for about 1 minute. Press garlic cloves into the rice and stir continuously for about 30 seconds to 1 minute. You don't want the garlic to brown. Add the tomato sauce and stir until the rice is completely coated with sauce.
3. Add hot water and 1 tablespoon of chicken bouillon and stir to combine. If not too salty for your taste, add another tablespoon of chicken bouillon and stir. I always use 2 tablespoons of bouillon.
4. Cover, bring to a boil then reduce to low and cook for 25 minutes without lifting the lid or peeking, and believe me when I say this is the hardest part about cooking rice. Give the pan a swirl with the lid in place about halfway through the cooking time to distribute the liquid.
5. Take lid off and quickly stir with a fork, put lid back on and remove from heat and let sit for at least another 10-15 minutes with the lid on and no peeking. Fluff with a fork and serve with dinner.
6. Enjoy!
7. Serves 4-6.

canola oil, yellow onion, garlic, ubc, water, chicken bouillon

Taken from tastykitchen.com/recipes/sidedishes/spanish-rice-9/ (may not work)