Spanish Rice

This spanish rice recipe mimics the Spanish Rice-A-Roni that you can buy in the store. It is very easy to make and very inexpensive. You can use any spices that you like, I just use the spices that I have on hand. If you want to use cumin and garlic salt that's fine. You can also add a little spice with some cayenne pepper if you'd like. It just all depends on your pallet. The tomato bouillon is the most important ingredient and you can use only that and no spices at all and it will turn out just fine.

Here is what you will need:
One half cup white rice long grain
1 tablespoon vegetable oil or canola oil
1 cube tomato bouillon
1 teaspoon cumin
1 teaspoon adobo seasoning
1 shake of McCormicks roasted garlic and herb seasoning

Heat your oil over medium heat and a heavy pan. 

Add your rice to the heated oil and stir it around a little bit. Let your rice but just barely brown in the oil.

Meanwhile, measure out about 2 cups of hot water. To the water at all of your spices in your tomato bouillon. I take a fork and great the tomato bouillon over the water so that it will dissolve easier. Then take a whisk and whisk up the combination to assure that all of the bullion pieces are dissolved.

When your rice is just beginning to brown, add the seasoned water to the rice. 

Bring that to a boil , reduce heat, and cover. Cook for about 20 minutes and then turn off the heat underneath your pan. Leave that there until you're ready to serve it without taking it off.

This will make enough to serve as a side dish for a family of 4. I usually serve it with most of my Mexican dishes.