Serves: 5
Total Calories: 920
In a 14” Dutch oven, saute rice in hot oil until golden brown. Add onion, garlic, and tomato; stir while cooking 2 to 3 minutes. Add salt and bouillon cubes, which has been dissolved in 3 cups boiling water. Bring to a boil and continue boiling for 5 minutes. Cover and reduce heat. Simmer 20 minutes or until the liquid is absorbed.
This Spanish Style Rice recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.
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