Vallejo Joe's Spanish Rice

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 6

Margie Allen of Sacramento was looking for a Spanish rice recipe that was in The Bee some time ago.

Sue Schoen of Granite Bay and Bonnie Winther of Plymouth share this recipe, which was in The Bee four or five years ago. Schoen says she uses this recipe all the time because it's quick, requires minimal ingredients and tastes great. Just before serving, she adds some chopped fresh cilantro and a few green peas for color.

Ingredients:

2 tablespoons lard (or olive oil or canola oil)

1 cup white rice, uncooked

1/3 cup finely diced onions (you can use dehydrated or frozen diced onions)

½ teaspoon minced garlic

¼ cup tomato sauce

2 chicken bouillon cubes

1 teaspoon salt, or to taste

2½ cups water

½ cup chopped cilantro, optional

½ cup peas, optional

Instructions:

In a frying pan, heat lard or oil over medium heat and add the uncooked rice. Stir the rice continuously until it is golden brown. Add the onions and garlic and stir for 30 more seconds. Add tomato sauce, bouillon cubes, salt and water.

Stir all ingredients, cover and cook on low heat for 10 to 15 minutes or until all liquid has been absorbed and the rice is tender.

Just before serving, add chopped cilantro and peas, if desired.

Per serving, without cilantro or peas: 164 calories; 3 grams protein; 27 grams carbohydrates; 5 grams fat (1 saturated, 1 monounsaturated, 3 polyunsaturated); 0 cholesterol; 793 milligrams sodium; 28 percent calories from fat

This story was originally published December 24, 2008 at 9:28 AM with the headline "Vallejo Joe's Spanish Rice."