Spanish Rice II
Instructions:
- 1 c. quick-cooking brown rice
- 1/2 c. chopped onion
- 1/4 c. tomato sauce (without spices)
- 1/2 tsp. salt
- 2 tsp. CHICKEN STYLE SEASONING
- 2 c. water
- DEXTRINIZE rice in heavy saucepan or skillet, STIRRING constantly until toasty brown, but not burned.
- REMOVE from heat, and STIR in onions and remaining ingredients, including water.
- Bring to a BOIL, LOWER heat, and SIMMER, covered for 20–30 minutes.
- FLUFF with fork, and SERVE.