Spanish Rice

Fairly authentic spanish rice. Source: http://allrecipes.com/recipe/27072/mexican-rice-ii/

Yields1 Serving

 0.50 tbsp vegetable oil
 2.50 cups uncooked basmati rice (white rice might work)
 1 tbsp minced garlic
 1 tsp salt
 1 tsp cumin
 14 oz can, tomato sauce
 6 tbsp cilantro, finely chopped
 32 oz chicken broth
 0.50 bag, frozen peas
 0.50 bag frozen corn

1

• Heat oil in a large saucepan over medium heat. A Wok works quite well.

• Add the rice and gently stir until rice begins to lightly brown.

• Add the garlic, salt, and cumin and stir the rice til it looks golden.

• Add the tomato sauce and chicken broth and turn the heat up to medium high.

• Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

*Add peas and corn, if desired.

• Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.

Keep warm over low heat, and gently toss rice to dry out rice, if it is still "wet". Be careful not to burn the rice at this point.

Ingredients

 0.50 tbsp vegetable oil
 2.50 cups uncooked basmati rice (white rice might work)
 1 tbsp minced garlic
 1 tsp salt
 1 tsp cumin
 14 oz can, tomato sauce
 6 tbsp cilantro, finely chopped
 32 oz chicken broth
 0.50 bag, frozen peas
 0.50 bag frozen corn

Directions

1

• Heat oil in a large saucepan over medium heat. A Wok works quite well.

• Add the rice and gently stir until rice begins to lightly brown.

• Add the garlic, salt, and cumin and stir the rice til it looks golden.

• Add the tomato sauce and chicken broth and turn the heat up to medium high.

• Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

*Add peas and corn, if desired.

• Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.

Keep warm over low heat, and gently toss rice to dry out rice, if it is still "wet". Be careful not to burn the rice at this point.

Spanish Rice

1 Comment

  1. Ken Cechura

    original recipe called for 2 cups rice, 1 cup tomato sauce, and 28 oz or chicken broth. I modified it to use a complete 32 Oz box of broth, and a larger can of tomato sauce (scaled up the rice) – it worked BETTER after the modification!! Before that, it would come out more wet, this way it dried better.

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