The Mailbox: Barbecue sauce for beef or chicken

Rice query

My husband loves Spanish rice. Does anyone have a good and easy recipe for this dish? Thank you.

Betty Purther, Auburn

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Barbecue sauce

Prep time: 5 minutes

Cook time: 40 minutes

Makes about 2 1/2 cups

Now that the weather is warming up, it’s time to dust off the outdoor grill. Cindy Coon of Carmichael loves to make barbecue and was hoping for a new, all-purpose barbecue sauce recipe to try on beef or chicken.

This recipe was featured in The Bee many years ago and sounds like a good match for Coon.

1/2 cup light brown sugar, firmly packed

1/4 cup sugar

2 tablespoons Dijon mustard

1  1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup ketchup

1/4 cup cider or red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Kitchen Bouquet

1/4 cup butter

1/2 cup water

2 teaspoons cornstarch

2 tablespoons water

Combine all ingredients, except cornstarch and 2 tablespoons water, in a medium-size saucepan. Heat to boiling, reduce heat and simmer for 30 minutes. Combine cornstarch and 2 tablespoons of water in a small bowl then stir into sauce. Cook and stir over medium heat to thicken slightly. Sauce may be refrigerated, covered, for 2 weeks.

Per 1/4 cup: 138 cal.; 1 g pro.; 25 g carb.; 5 g fat (3 sat., 2 monounsat., 0 polyunsat.); 12 mg chol.; 525 mg sad.; 0 g fiber; 31 percent calories from fat.