Spanish Rice

INGREDIENTS:

1 tomato
2 tbsp. of oil
1 onion
1 c. of white rice
1 garlic clove

2 c. water
salt to taste
1 cube chicken broth buillon

DIRECTIONS:

Heat up 2 tablespoons of oil (we used canola oil) in a skillet over medium heat. Once the oil is heated, add 1 cup of white rice and 1/4 of a small onion, and sautee until light brown. Mix it around in the skillet or it will burn.

Blend tomatoes with the remainder of the onion and 1 garlic clove. Place the skillet over medium heat and pour the blend into the rice. Pour 2 cups of water into the skillet. Add salt and 1 cube of broth buillon. Mix it around and wait for the water to boil.

For the broth buillon, Sandy used Sazon Goya. However, I usually use Knorr Suiza, which I find easier to find at any local grocery store.

It's starting to smell good!!! Once the rice mix is boiling, reduce heat to a simmer and cover. Let simmer for 20 minutes or until the water has been evaporated. Listo!!!