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.
Step 1: Ingredients
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
Step 2: Brown the Rice
Heat oil in medium frying pan, add rice and brown. Stir frequently to prevent burning
Step 3: Add Water and Tomato Sauce
Some people like to substitute chicken broth for water; it will add depth/flavor, but be aware of the salt when you season.
Step 4: Add Spices and Stir
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!
Step 5: Bring to Low Boil
Step 6: Cover, Reduce Heat to Low
Resist the temptation to open the lid,,,steam will escape! Cook for 20 minutes.
Step 7: Check, Fluff, Season, Enjoy
After 20 minutes, the liquid should be absorbed.