Spanish Rice

I love Spanish rice. I put a nice big scoop of sour cream on it and can grub out. Its really hard to get the right consistency with rice. I usually have to use a rice cooker, but I tried the stove this time and I succeeded. This rice was amazing, using the fire roasted tomatoes gave the rice an extra special flavor.

 Ingredients

3 Tbsp. vegetable oil
1c long grain rice, uncooked
1tsp. fresh minced garlic
1/2tsp. kosher salt
1/2tsp. cumin
1/2tsp taco seasoning
8oz can of fire roasted tomatoes chopped
1 caldo de tomate cube
8 oz of water
3 Tbsp. finely chopped fresh cilantro

Method

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice  until it looks golden.

Add the tomatoes, chicken broth, and cilantro and turn the heat up to medium high.

Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.