Spanish Rice, Round 2

Awhile back, Amy posted a recipe for Spanish Rice , and it is great! A few years back my sister Katie came up with an original recipe that I make all the time and want to share this recipe with you as well. It is a little different than Amy's and I figure you can never have to many recipes for rice. This is a great Spanish Rice, and really quite quick to throw together to go with any sort of Mexican inspired dish you might make. I have added a couple of extras to her original recipe, that I think make great additions!

Spanish Rice
Print Recipe

2 Tbls Butter
1 clove of garlic
1/4 onion, grated
1 cup of white rice
3 tsp Tomato Bullion
2 cups of water
1 cup of grated cheddar cheese
1 Tbls cilantro, chopped
1/2 tomato, chopped

Melt butter in medium saucepan over med-high heat. Add onion and garlic and let cook for a few seconds, then add your rice and stir all together for 1-2 minutes. Add bullion and stir well. Next, add the 2 cups of water and turn heat up to high. Bring that mixture to a boil, and then cover with a lid, reduce heat to low, and let cook, with out lifting the lid or stirring, for 20 minutes until rice is soft and all water is absorbed.

Remove from heat and stir in the cheese. Once cheese is incorporated, add cilantro and tomato and serve warm.