Mom’s Not-So-Spanish Rice

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Mom’s Not-So-Spanish Rice


Ingredients

  • 3 cups rice
  • 2 tablespoons butter
  • 1 carrot, peeled and grated
  • 6 cups water
  • 1 (8 oz) can tomato sauce
  • 1 tomato-flavored bouillon cube
  • 2 chicken-flavored bouillon cubes
  • 1–1½ teaspoons ground cumin (optional, for a warm, earthy flavor)

Instructions

  1. In a large pan, melt the butter over medium heat.
  2. Add the rice and cook, stirring frequently, until lightly browned (about 3–5 minutes).
  3. Stir in the water and grated carrot, and cook for about 5 minutes.
  4. Add the tomato sauce, tomato bouillon cube, chicken bouillon cubes, and cumin (if using). Stir until the bouillon dissolves.
  5. Reduce heat to low, cover with a lid, and simmer for about 20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
  6. Fluff with a fork and serve warm.