Sunday, March 14, 2010


Spanish Rice Recipe




12 inch frying pan, with tight fitting lid

2 cups long grain white rice

1/8 cup corn oil

1/4 c onion pieces

1/2 bell pepper any color, cut into pieces

1 tsp garlic powder

3/4 cup homemade salsa

2 tsp sea salt

2 3/4 cups of chicken broth


Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.

The important thing is to make sure the rice is toasted to a nice golden brown.

Add garlic. Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.

Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.

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