Once you've made homemade Spanish rice you'll never make store-bought again~!
8 Tablespoons oil
4 cups uncooked long grain rice
2 cups finely chopped medium size onion
10 cups water
2 Tablespoons salt
4 teaspoons chili powder
3/4 teaspoon garlic powder
2 cans- (4 oz. each) chopped green chilies
28 oz. tomato sauce
1/2 cup chopped tomatoes
In a large deep skillet, cook rice and onion in oil for about 5 minutes over medium heat. Stir often until rice is golden brown and onion is tender.
Stir in remaining ingredients. Heat to a full boil. Turn heat to low. Cover. Cook on low heat for about 30 minutes, stirring every 10 minutes. Stir in fresh chopped tomatoes. Serve.
Rice should be fully cooked and tender when done. Adjust cooking time as needed. Do not overcook.
