Tomato Spanish Rice

MsSally's Note:

Made this as a side for Mexican meals.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup rice
• 1 ¾ cups water
• 1 chicken bouillon cube
• 2 tablespoons tomato paste
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• 2 tablespoons onion flakes

Directions:

1. Mix all ingredients in sauce pan.
2. Bring to boil and stir well.
3. Cover, reduce heat to low and simmer till liquid is absorbed and rice is tender (20 to 30 minutes).
4. Note I cook this in the microwave so the time is approximate.
5. To microwave, mix all ingredients in a microwaveable bowl about 2 quart size. Cover loosely with plastic wrap with small vent. Push rice button and about midway through cycle press stop/pause and stir then continue cycle.

Reviews

[Shuzbud]

Loved the flavour combinations in this dish. I upped the cumin and lessened the chilli slightly but other than that, made as directed. Will make this often.

[Karen Elizabeth]

Very nice. Made exactly as directed, no substitutes, nothing left out! I cooked on top of the stove, although another time I might use the microwave method, as I more generally do cook my rice in the microwave. This was pleasantly spicy, but not overly so, it would accompany most dishes, and particularly nice with tomato-based sauces. Can you tell I like tomatoes? :D Made for Think Pink, October 2009

[Studentchef]

This was really good and a nice change. I'm very glad to have tried this and I will most likely try it again.