1-2 Cups of Baby Spinach
3 Cloves of Garlic
Powder Tomato Chicken Bouillon
1 Teaspoon Cumin
4 Cups of Water
4-8 Tablespoons of Olive or Canola Oil
To make my Sofrito place the Onion, Garlic, Tomato, Spinach, Carrots and Cilantro in the food processor.
Place the rice in a large pan and lightly brown with about 4 Tablespoons of oil.
When your rice reaches the right color... keep the flame on and form a well in the middle.
Add a few more tablespoons of oil in the middle and add sofrito... cook for about 1 minute...
Stir throughout the rice... and cook for another 2 minutes approx...
Use as much or as little of the Tomato Chicken Bouillon base... if you are vegan omit this step and use only the veggie broth. Use some additional Vegetable Better than Bouillon and salt for stronger flavor. I used approx 4 tablespoons of the base.
Stir in the Powdered Bouillon and 1 Teaspoon Cumin.
Bring to boil... lower heat to Medium Heat and cover.... DO NOT OPEN THE LID AND SMACK ANYONE WHO DOES.
If you can use a glass lid so you can see the rice... Keep it on medium heat until it looks like....
This rice is so savory... and no one will ever know there are veggies in there!!!! Get creative... you can add any combination of veggies.