Hispanic Heritage Month Staff Recipe: Spanish Rice

This recipe comes from Marketing Specialist and cooking class instructor Christine. In truth, it is her great-grandmother, Ofelia’s, recipe.

12 oz. long grain white rice

1 tablespoon avocado oil

6 oz. tomato sauce

1 ¾ cups no salt veggie broth

½ teaspoon salt

½ teaspoon garlic salt

½ cup slices green onions (green and white parts)

Combine rice and oil in a pot with a well fitting lid. Heat over medium-low heat, stirring very frequently, until the rice is turning golden brown and smells nutty.

Add remaining ingredients and stir. Turn heat up to bring to a simmer. Once bubbling, put on the lid, turn heat all the way to low, and cook for 15 minutes. After 15 minutes, turn off the heat and leave the lid on for an additional 10 minutes to finish steaming. Fluff with a fork and serve.

GF V veg DF

Yield: 4 servings