Spanish Rice

• 1 Jar Zesty Mexican BLENDABELLA
• 2 Tbsp Oil
• 1/4 Medium Onion, diced
• 1 1/2 Cups Uncooked rice
• 3 Cloves Garlic, minced
• 2 1/2 Cups Broth
• 1 Cup Tomato purée
• 4 Tbsp Chopped cilantro

Instructions

1. In a medium-sized pot, heat oil over medium heat. Add the chopped onion and sautée for 1 or 2 minutes until softened and translucent.
2. Add the dry rice and continue to sautée, stirring frequently, for about 5 minutes or until rice becomes a golden brown color. (Do not allow the rice to burn.)
3. Add the garlic to the rice and cook for one more minute.
4. Take pot off the heat.
5. Add the broth and tomato sauce. Stir, return pan to heat, and bring to a boil. Turn the heat to low and cover.
6. Let simmer for 20 minutes.
7. Once rice is done cooking, add in the Mexican BLENDABELLA.
8. Remove pot from heat and let it sit, covered, for another 10 minutes or so.
9. Fluff your rice with a fork before serving.
10. Serve with chopped cilantro.