Mama's Spanish Rice

From a YouTube video Watch the original

Ingredients

• 1 tablespoon oil
• 3/4 cup rice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch of oregano
• 1/2 teaspoon Cominos
• 1 tablespoon chicken bouillon
• 1 teaspoon salt
• 1/3 cup tomato sauce
• 2 cups chicken broth
• Water (as needed)

Instructions

1. Heat a heavy Dutch oven over medium heat and add 1 tablespoon of oil.
2. Add 3/4 cup of rice and spread it around the pan to brown evenly.
3. Once the rice is evenly browned, add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of oregano, 1/2 teaspoon of Cominos, 1 tablespoon of chicken bouillon, and 1 teaspoon of salt. Stir to combine.
4. Add 1/3 cup of tomato sauce and stir to sauté for a bit.
5. Pour in 2 cups of chicken broth and add water as needed.
6. Cover the Dutch oven and let it cook for at least 10 minutes without stirring.
7. After 10 minutes, check the rice to see if it's cooked. If it needs more time, cover it again and let it cook for a few more minutes.
8. Once the rice is cooked, turn off the heat and let it sit for a few minutes to finish cooking with the carryover heat.
9. Fluff the rice with a fork and serve.

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