Spanish Rice

• 2 cups rice
• 1 can Tomato sauce
• 1 can Chicken broth
• 1 Tbs Butter/grease
• 1 tsp Cumin
• 1/2 jalapeño pepper
• Salt
• Pepper
• Water
• 1 tsp Garlic powder, or a few cloves fresh garlic
• 1/2 medium Onion

1. In a large pan heat the butter or grease over medium heat (I like using bacon grease for additional flavor).
   
2. While that heats, chop the onion (I like to save a few large rings to garnish the top).
   
3. Add chopped onion, cumin, and garlic powder to the hot pan.
   
4. Once onion is tender, add rice, and cook for about two minutes, stirring regularly.
   
5. In a large measuring cup (at least 4 cups) add broth, tomato sauce, and enough water to have 4 cups of liquid. Add the four cups liquid to rice.
6. Cut slits in the jalepeño.
7. Add the jalepeño and onion rings, and reduce heat to a simmer.
   
8. Cover, and cook for twenty minutes, or until rice is tender and most of the liquid is gone.

Notes:

• I am a fan of more heat and often toss in a serrano as well, or some finely chopped jalepeño the last few minutes.
• Using completely chicken stock and tomato sauce is even tastier, but I personally just have cans on hand usually.
• The recipe can be easily halved, I still use a whole can of tomato sauce and simply reduce the amount of liquid to 2 cups instead. HOWEVER, I have found that anything greater than doubling this recipe does not seem to work out, the bottom burns.

Yields ~8 servings

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