This spanish rice recipe is the perfect Mexican side dish to accompany enchiladas, tacos and refried beans. This recipe has a nice flavor and simple to make as long as you don't burn the rice!
Ingredients
2 cups Long Grain White Rice
¼ cup Vegetable Oil
½ Yellow Onion, cut into 1 inch chunks
½ Bell Pepper Any Color, cut into 1 inch pieces
3 Cloves Of Garlic, minced or 3 heaping tsp garlic powder
¾ cup Tomato Puree
2 tsp Sea Salt
2 tsp Granulated Chicken Base Stock
2 & ¾ cups Chicken Broth
¾ cup Frozen Peas, optional
Instructions
) You will need a 12 inch frying pan, with tight fitting lid.
) Add the oil to the pan and put heat on to medium high. Add the rice and sauté until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and sauté another 5 - 10 minutes. The important thing is to make sure the rice is toasted to a nice golden brown.
) Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife. Continue to sauté 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.
) When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving. You have just made some wonderfully flavorful spanish rice.
Found this recipe at: www.cooking-mexican-recipes.com/spanish_rice_recipe.html
Recipe by Bair Necessity at https://bairnecessity.com/spanish-rice/