Spanish Rice

There's a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca's (founder of Bueno Foods) favorite dish.

• 1 Tbsp. vegetable oil
• 1 cup brown rice
• 2 tsp. vegetable oil
• ½ medium onion, finely chopped
• 1 13 oz container BUENO® Autumn
   Roast® Green Chile, drained

• 2 8 oz. cans tomato sauce
• 2 ½ cups water
• 1 tsp. salt 
• ½ tsp. BUENO® Granulated Garlic
• ¼ tsp. pepper


1. Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and
    brown approximately 8 minutes or until rice turns a deeper brown.
2. In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion.
    Blend in green chile.
3. Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
4. Cover and simmer over warm to low heat for 1 hour, stirring occasionally.
     Makes eight 4 oz. servings.

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