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Spanish Rice
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: http://agoodappetite.blogspot.com/
1 T | olive oil |
1 c | long grain white rice |
1/2 c | chopped yellow onion |
1 clove | garlic, minced |
1/2 | poblano pepper, seeded & chopped |
1/2 t | Mexican oregano |
1/4 t | epazote |
1/4 t | ground chipotle |
1 heaping T | tomato paste |
2 c | chicken stock, (or combination of chicken stock & water) |
In a large stock pot heat the olive oil over medium-high heat. Add the rice & toast for a minute, stirring to coat. Add the onion, garlic & pepper. Sauté until the onion is translucent. Stir in the oregano, epazote, chipotle & tomato paste. Add the chicken stock & stir to blend everything. Bring to a boil. Cover, reduce heat & let simmer for 20 - 25 minutes. Remove from the heat & let sit 5 minutes. The stock should all be absorbed & the rice tender.
Makes 4 servings.
Top the rice with any or all of the following; beef, chicken, beans, grated cheddar, hot sauce, salsa, lettuce, tomatoes, guacamole, and sour cream.
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