Spanish Rice long-term

I Prepsters today I’m sharing my version of Spanish rice. This is one of my family‘s favorites. I’m in a grid down situations. I would be adding this to my items that I am storing for long-term. There’s lots of different ways that you can store this. I will be taking this and dehydrating and freeze drying some of it but you can also have the ingredients. Dehydrated or freeze dried so you can make your own version. One of the things that I often have is onions and garlic. Do you hydrated that I use in my cooking
 the ingredients
 Spanish rice
 2 to 3 tablespoons of oil
2 cups long grain rice, I use jasmine
 garlic, you can use two or three pieces, dehydrated, or minced. I used minced 
 onion, half of an onion, or about 3/4 of a cup, minced dried onions, several 2 to 3 teaspoons, or your own personal dehydrated onions.
 tomato sauce, 15 ounce can

 chicken broth, I use two cans  which were 14.5 ounces each. You can also substitute vegetable broth or you can just use water.
 for salt you can use it salt of your choice or bouillon about 2 to 3 teaspoons
 are use probably between 3 teaspoons in a tablespoon of black pepper.
I always season to taste so sample. If I find I need more salt and I add that or if it’s more pepper, I add that so make sure you are tasting the broth once you have everything incorporated.
Happy prepping,
Ola

[@mitchj1]

Recipe sounds delicious