1. In deep skillet heat oil and brown rice while continually stirring over medium heat.

2. Once browned, add diced onion & minced garlic, lower heat, and stir until all is incorporated.

3. In separate pot bring broth to a boil, dissolve bouillon cube, and add to rice.

4. Add salt, tomato sauce, cumin (any canned or fresh chili is optional) and stir. Bring to a boil & cover.

5. Reduce heat to a low simmer & cook for approximately 20-25 minutes. Turn heat off but leave covered on stovetop for an additional 10 minutes.

6. Garnish with cilantro and enjoy!

Here’s a video of how I put the Spanish Rice together!