Ingredients
-
1 (14 ounce) can chicken broth
-
2 -3 tablespoons tomato-flavored bouillon
-
1 1/2 cups water
-
1 teaspoon onion salt
-
1 teaspoon cumin
-
1 1/2 teaspoons spanish paprika (use regular if you have to)
-
3 tablespoons salsa, medium
-
1 teaspoon ketchup
-
1 cup finely chopped white onion
-
3 tablespoons olive oil
-
4 tablespoons butter, cut up
-
2 cups long grain rice
-
1/2 teaspoon ground black pepper
Instructions
- In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup.
- Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes.
- Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done.
- Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes.
- Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes.
- Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423.