Spanish Rice Recipe

In one of my comments I was asked if I had posted my spanish rice recipe. I can't remember if I have posted this or not but here it is just in case. We tried many, many, many, many different rice recipes before deciding "this is it!" We like it almost as much as restaurant rice. (Actually it's better than some of the rice we've gotten in "Mexican" restaurants here in Utah.) Of course the first time I made it I made a mistake (I really need to read recipes more carefully) but it worked so well that I do this mistake every time. Intentionally. 

*After I add the blender mixture to the rice I don't cover it. I bring it to a boil and then let it boil with the lid off for 5-10 minutes. Probably closer to five. (I wait until I can tell some of the liquid has evaporated) I stir it a few times too. Then I cover it, reduce the heat and simmer until all the liquid is absorbed. At least 20 minutes. It makes a really fluffy dry rice, just the way we like it. We almost always half the recipe. It makes a ton of rice. If you want to make a whole recipe it does freeze and reheat really well. We use this recipe all the time now. 

I wish I could remember where I got it so I could give proper credit but we've been using it so long I've forgotten now. 

Spanish Rice

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water

Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off and set aside. Blend onion, bouillon and water in blender on high until pureed. In a saucepan add the blender mixture to the rice mixture, stir well and *cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).