Spanish Rice

here is crystal's "authentic" spanish rice... it was the one her mom learned from her dad's mexican family and she grew up eating it. i just talked to crystal about halving it and this is what she said: she prefers half a recipe with a whole can of tomato sauce. sometimes when she does a full batch she actually does 2 cans. it does make for a "soggier" rice though, which she likes. if you like the "drier" kind from the restaurant, then you'll want to either use the sauce as the recipe calls or cut back on the water a little bit. sorry for the lack of amounts for spices. crystal just sprinkles some of each in and tastes the water and adjusts the best she can.

3 cups of rice sauteed with butter till brown

Then add:

6 cups of water

1 can of tomato sauce

2 TBL of Salsa (I use pace picante)

4 Cubes of Chicken bullion

Then use these spices "to taste" (as my mom always says):
Fresh diced garlic or garlic powder

Onion powder

Pepper

Cumin

Cilantro

Chile Powder

Bring to a boil. Put on lid, let simmer for 20-30 mins (make sure the lid lets steam out)