This is my sister-in-law’s recipe. My brother is the lucky one. I hope he knows that. That gal can cook!
Guyla Mueller’s Best Spanish Rice
2 tablespoons cooking oil
1-1/2 cup long-grain rice
1 cup chopped white onion
2 cloves garlic, chopped
2-1/2 cups water
1 can chicken broth (approx. 15-oz. can)
2 medium tomatoes, cut up
1 teaspoon salt
1 tablespoon ground Cumin (Comino)
In a 12-inch skillet, cook rice and onions in oil until medium brown. Lower heat and carefully add water, broth, tomatoes, salt, garlic and cumin. Cover and simmer on very low heat for 30-35 minutes. HINT: Try not to stir while cooking to prevent rice from turning soggy, so do the stirring at the beginning of the cooking process. If you are concerned about the rice sticking to the pan, turn a small amount over with a fork to check. If the liquid seems to have cooked down but the rice is still not cooked, add more water, but DO NOT STIR. Rice is done when test grain is completely cooked.
(Contributed by G. Mueller)