Spanish Rice

Hi Prepsters,
This is Ola with PandemicPrepsters. I am excited to share with you a family, favorite dish, Spanish rice. This is a great recipe to add to your preps to make sure you have the things that you need to have flavorful preps. I don’t plan to just survive, I plan to thrive. What I mean by that is yes you can store rice and beans but I like flavor, I’d like color, and I like smells.
This Spanish rice will become one of your family’s favorites and what I’m gonna do with this is I will dehydrate some and freeze dry some. And you can check out those videos, I’ll try and leave the links below in the comments. But you can also get these ingredients and dehydrate them or freeze dry the gradients like the Rotel and the tomato sauce, and have those ready to use for Spanish rice or other meals. Since tomato sauce has a tendency to darken due to the acidic value. Dehydrating or freeze drying some will extend the shelf life. Having dehydrated onions and garlic are just amazing. You can definitely use that in this dish instead of fresh onions and garlic. I have a video on that and I’ll leave the link down below as well.
And don’t forget to get your Mylar bags for long-term food storage for your rice, or for your dehydrated Spanish rice or freeze dried spanishrice at www.packfreshusa.com That is the only place I get my long-term food storage I’m supplies They are the best in my opinion.
Sincerely,
Ola

[@oladeegriffin7434]

yummy!😋

[@MegaBpop]

Thank You for the detailed video. I wanna send some of my signature rice to a family member.

[@oladeegriffin7434]

OLA’S SPANISH RICE
2 cups long grain rice (I use Jasmine rice)
1 can of tomato sauce (15 oz)
1 can Rotel (choose your heat) (10 oz)
2 - 3 pieces of garlic (I flatten out) or 1 to 1.5 tsps. crushed garlic
2-3 tablespoons oil
½ onion (about ¾ c)
2 cans of Chicken broth (14.5 oz each)
Bouillon or salt as needed
Pepper to taste
Heat pan to medium-high or around 400 degrees F. Add oil to the pan. If using garlic pieces then add those to fuse the oil and brown (do not blacken), then add the rice. If using other options for garlic, add rice first to the oil. Stir rice and darken to an almond color. Add the garlic and mix in. Add the chopped onion and get to a clear color, stirring often to ensure the rice does not burn.
Add the tomato sauce and stir and incorporate into the rice. Add the Rotel and stir in. Once combined then add the chicken broth. I used 1.5 cans at first and then checked the rice ½ way. I added the rest of the can. Remember not to stir the rice once it is cooking with the liquids, you only want to fold the rice in.
I always taste the broth before I add the seasoning. Add your pepper and salt or bouillon as needed. Bring to a boil. Turn down heat to low and then cover. I check the rice after 10 to 15 minutes, check the rice to make sure you don’t need to add any more broth. I added the rest of the 2nd can, folding it in to incorporate evenly. I cooked this for a total of about 20 - 22 minutes. If rice is almost done, turn off the heat and put the lid on. Let it sit for 5 - 10 minutes. And the most important part. ENJOY!
From the kitchen of Ola Griffin
Pandemic Prepsters (18) Pandemic Prepsters - CZcams

[@MegaBpop]

I can not find your video in how to dehydrated cooked rice. Could you be so kind and link it here. Thank You.

[@pandemicprepsters5222]

czcams.com/users/shortsqc-pFl3mOMc?si=cceufC6MU12ppUOw

[@pandemicprepsters5222]

If you have any questions