Vegetarian
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Adventures in Mom's Spanish Rice
- 2 cups Rice
- 1 15 ounce can Tomato Sauce
- 1 7 ounce can Tomatillo Sauce
- 1 Corona beer, though any brand will do.
- Garlic, I use about 8 cloves, but, I really like garlic. 4 might be enough, finely
chopped.
- 1 half medium sized onion, whole onion for the more daring, finely chopped.
- 1 tablespoon Olive oil
Have rice, chopped garlic and onion ready. Heat pan with olive oil. Measure out
4 cups of beer and water in more or less equal parts and have cans of tomato and
tomatillo sauce open and ready.
Throw rice, garlic and onion in heated pan and keep a very close eye on it. Mix
it up with the olive oil and let the rice lightly brown. By stirring it often, rice
will take on various shades of brown. It burns quick, so watch closely! Once most
of the rice is shades of light brown, pour in the water and beer. Turn heat down
as low as possible, if electric, go to new burner on low, then go out an buy a proper
gas stove. Pour in tomato and tomatillo sauce circling across the top to make an
even layer across the top. Never stir once the water goes in! Add salt and pepper
(and whatever spices you feel like. Oregano goes pretty good). Cover pan with lid.
Wait about 45 minutes to an hour. When most of the water is gone and there is a
layer of red across the top and you can see fluffy rice, you're almost there. I
usually take it off the heat at that point and let it sit another ten minutes or
so.
Cooking it a long time at very low heat keeps it from burning on the bottom.