Spanish Rice

This recipe stems from my grandmother and was one of the basic courses in the meals she prepared. This dish can be used to supplement many of the main Mexican main courses, used in tostadas, burritos, or many other Mexican dishes. Prepare and enjoy.
  • 1 cup rice
  • 1 clove garlic, chopped
  • 2 T. oil
  • 1 carrot, diced
  • 1 small can tomato sauce
  • 1 small can water
  • 3 sprigs cilantro

Sauté the rice and garlic in the oil in a pot until slightly browned. Add the carrot, tomato sauce and water. Bring to a boil and cover. Reduce heat and simmer for 20 minutes and remove from heat. Serve as an accompaniment to enchiladas or other Mexican main courses.

  • Serves: 4
  • Preparation Time: 30 minutes
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