Saucey Spanish Rice


  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2 cups white rice
  • 1Tbs chicken boullion powder
  • 4 cups water
  • 1 -1/2 cup Amalia's Cocina Chili Colorado Sauce

In large stockpot, add oil over medium heat. Add onion and saute for 1 minute. Add rice and brown, about 7 minutes, stirring constantly. Sprinkle chicken boullion powder over rice, quickly add water to pan (be careful it will splatter) and add Colorado sauce. Give the pan ONE stir, reduce heat to low and cover. Let cook, covered, for 25 minutes or until all liquid is absorbed. Do not lift lid. Do not stir in between.

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