Spanish Rice and White Rice

2 c. long grain rice
4 c. warm water
2-3 Tbsp. oil
1 tsp. salt
4 oz. El Pato (yellow can, with the mexican food)tomato sauce (more if you want it more spicy or less for less spicy)
4 oz. Hunts tomato sauce

In a big wok or rounded bottom pan, heat the oil and salt over medium-high heat. Add the rice, let it cook a little, for 2-3 minutes. Add in both tomato sauces and mix, let cook another couple of minutes. Mix in the water. Let cook over medium-high heat until most of the water is evaporated. Cover with a fitted lid and allow to simmer on low heat for about 20 minutes. Stir a couple of time to avoid burning.


To make white rice:
Follow the instructions above, just don't add any tomato sauce.