Spanish rice [insert face grimace here].  I know that usually you order anything at a Mexican-style restaurant and there it is, sitting there on the side of your plate, right next to the beans….and that’s where it stays….just sitting there.  It’s flavorless and dry, taking up the useful real estate that could otherwise have been occupied by chips or salsa.  Sad.  I’m sure it isn’t supposed to be this way.  Thanks to Dad [insert Superman music here], life for spanish rice doesn’t have to remain bland any longer.  He’s been making this recipe (or some variation of it) for years and  it’s never failed to please.  I hope you enjoy it as much as we do.

3 C. Rice
1 can Las Palmas Red Chili Sauce
5 Cloves Garlic
Veg. Oil
Water

In a very large pan with a tight fitting lid, coat the bottom with oil and heat over med-high.  Add the rice and stir occasionally while browning.  After about 5 min., add the garlic in, turn down to med temp., and continue to cook for another 5 min or so, or until light golden brown.  Measure out as much chili sauce as you like (usually between half a can to a full can depending on how spicy you like it), and add enough water to it to make 6 total full cups of liquid.  Add the liquid mixture to the pan and bring to a simmer.  Cover with a tight fitting lid and cook for about 20-25 min, stirring one time half way through.  There you go—Spanish rice with enough flavor to eat on its own.

Note: this makes a LOT of rice, so if you’re not having company, I would cut the recipe in half (or in third).

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