Orange Rice Aka Spanish Rice

This recipe is dedicated to my three sons. I grew up on "Spanish" rice, but when my sons were young children, they dubbed it "Orange" rice to distinguish it from steamed white rice. This is a basic recipe that can be made from ingredients that most will have on hand. Mexican Oregano can be found in the International or Latin aisle of the grocery store.

2 Tablespoons vegetable oil

1 Cup Long Grain white rice

2 Cups water

2 Tablespoons tomato sauce

1/2 Teaspoon salt

1/2 Teaspoon powdered onion

1/2 Teaspoon powdered/granulated garlic

1/2 Teaspoon dried Mexican Oregano

1/8 Teaspoon black pepper

Heat oil in medium frying pan, add rice and brown. Stir frequently to prevent burning

Some people like to substitute chicken broth for water; it will add depth/flavor, but be aware of the salt when you season.

Since this is a basic recipe, I included dried seasonings. On your next round, feel free to substitute diced onion, (saute with the browned rice) and minced garlic cloves. On a side note, my mom likes to add a cup of peas to her rice; vegetables are good for you and they add visual interest!

Resist the temptation to open the lid,,,steam will escape! Cook for 20 minutes.

After 20 minutes, the liquid should be absorbed.