Directions
- 1Heat oil in a large skillet over medium-high heat.
- 2Add rice and stir constantly until golden brown.
- 3Add 4 cups of water, tomato sauce, and chicken bouillon powder.
- 4Stir and bring to a boil.
- 5Let it boil uncovered for 10 minutes to evaporate some liquid.
- 6Add 1 & 1/2 cups more water and bring to a boil again, then cover and simmer for 10 minutes on low.
- 7Turn off the heat and let it rest undisturbed for 20 minutes.
Ingredients
- 2 cups white rice
- 3 TBSP oil
- 4 cups water
- 1.5 cups water
- 8 ounces tomato sauce
- 2 TBSP Chicken Bouillon
Equipment
large skillet
Related recipes
Pasta a la Andaluza
Spanish · Sauce & Condiment
Patatas en escudella de Cabra
Spanish · Sauce & Condiment
Las Albóndigas de la Paz
Spanish · Sauce & Condiment
Ensaladilla Rusa de bravas
Spanish · Sauce & Condiment
Rigatoni con crema de panceta
Spanish · Sauce & Condiment
Romesco Sauce
Spanish · Sauce & Condiment47m
Patatas bravas
Spanish · Sauce & Condiment
Steak Picadillo
Spanish · Sauce & Condiment1h 20m
Puerto Rican Traditional Arroz Blanco y Habichuelas
Spanish · Sauce & Condiment45m
Patitas de cerdo en salsa roja
Spanish · Sauce & Condiment1h 10m
Chipirones a la plancha con vinagreta de tomate seco
Spanish · Sauce & Condiment
Salsa de Tomate Natural Casera
Spanish · Sauce & Condiment20m