Sadie’s Spanish Rice

Makes 2 cups cooked rice

Corn oil

1 cup white rice

1 clove garlic or garlic powder

1 to 2 tablespoons tomato sauce

In a saucepan, heat over a medium-low heat

Corn oil, to coat the bottom of the pan

When the oil is hot, add

1 cup white rice

Brown the rice, stirring occasionally. The degree of browning is to your taste, but we prefer when the rice has a lot of color.

In the meantime, bring a quart of water to a boil in a tea kettle.

When the rice is quite brown (or to your taste) add

1 clove garlic, finely minced (or garlic powder)

1 teaspoon salt, or to taste

boiling water

1 to 2 tablespoons tomato sauce

Use enough tomato sauce to achieve the color you want. The amount of boiling water should be about double the volume of the rice (in height in the pan). This is probably about 2½ to 3 cups.

Cook uncovered on a slow heat; do not stir. ATTNKeep an eye on helpful people who come in the kitchen and can’t resist the urge to stir a pot that’s cooking. Add more water if needed, or drain excess before serving.

To reheat leftover rice, add a little water and reheat uncovered.

From Sadie Martinez

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