Amy West's Spanish Rice

We made this for a potluck type thing, and it was fantastic! I don't usually like eating white rice (just because I grew up always eating brown rice), but for this dish, I will definitely make an exception. This was super yummy! And not as hard as I thought it would be. Ha.

Spanish Rice (in Oven)

4 cups white rice
4 t. garlic
4 t. onion granules
5 1/2 cups water
4 t. salt
1 (16 oz.) tomato sauce
1 (16 oz.) diced tomatoes
1/3 cup oil

Heat oil in a pan. Brown rice in oil until it turns white (about 7-8 min), then take off heat. Add in other ingredients and bring to a boil. When it comes to a boil, turn heat to medium and boil 3-4 more minutes. Transfer to a foil pan or a 9x13 and bake covered with foil in oven @ 350 degrees for about 30 minutes.

Spanish Rice (for Rice Cooker)

2 cups rice

2 tsp. garlic, minced

2 tsp. onion granules (NOT onion salt! NOT onion powder!)

2 tsp. salt

1/2 (15 oz.) can tomato sauce

1/2 (15 oz.) can diced tomatoes

water

Put rice, garlic, onion granules, and salt in the rice cooker.  Pour both 1/2 cans of tomato sauce/tomatoes into a 4 cup measuring cup.  Fill up the rest of the measuring cup to 4 cups with water.  Pour tomato/water mixture into the rice cooker.  Turn on rice cooker until done.  Stir rice. Serve.

Recipe Credit: Jenna Steed's cookbook