Our friend Sheri loves to entertain in her beautiful home. One of the dishes we have 'stolen' from her is her Spanish Rice. It is spectacular and it's now a regular in our home. The pineapple juice element adds so much to the recipe!
Ingredients
1 tbsp Canola Oil
1 cup Jasmine or Basamati RiceI've been using Basamati more recently - It's less sticky, and seems better for fried rice recipes.
1 tsp Garlic Powder
1 tsp Salt
2 tbsp Taco SauceLa Victoria Taco Sauce is a great refrigerator staple and works perfectly here. Sheri's original recipe calls for tomato sauce, which is really good. But we are taco sauce people now. And when I make it for Asian food, I often use chili garlic sauce!
2 Bay Leaves
2 Water
¼ cup Pineapple Juice. This adds fantastic taste. Do it if you can!
Directions
1
Heat Canola Oil in a skillet or pot that has a cover.
2
Add rice, salt, and garlic powder to the hot oil. Saute for 5-7 minutes until just browning.
3
Add taco sauce/tomato sauce/chili garlic sauce Stir to coat all rice.
4
Add water, pineapple juice, and bay leaves. Stir. When water begins to boil, cover, reduce heat to low, and simmer for 20 minutes.
Ingredients
1 tbsp Canola Oil
1 cup Jasmine or Basamati RiceI've been using Basamati more recently - It's less sticky, and seems better for fried rice recipes.
1 tsp Garlic Powder
1 tsp Salt
2 tbsp Taco SauceLa Victoria Taco Sauce is a great refrigerator staple and works perfectly here. Sheri's original recipe calls for tomato sauce, which is really good. But we are taco sauce people now. And when I make it for Asian food, I often use chili garlic sauce!
2 Bay Leaves
2 Water
¼ cup Pineapple Juice. This adds fantastic taste. Do it if you can!