Spanish Rice

It takes about an hour to make this dish but I always double this recipe and it makes a lot. I use it for leftovers and I also freeze it for future meals. So the time is worth it and the whole family LOVES it! When I make this recipe I pair it with the Refried Pinto Beans dish as well. They work well together.

Two tips for this meal, learning from my own mistakes. Make sure to have all the ingredients ready before you start because as you start adding them, if you aren’t stirring you can burn the rice. Second tip is to not be doing other things when making this dish. Stay focused on it. I have burnt the rice a few times because I am trying to make other things at the same time. Once the broth is in and it is cooking for the 20 minutes you can relax. ENJOY!

Spanish Rice

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

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!

Author: www.bairnecessity.com

Recipe type: Mexican Night

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

1. ) You will need a 12 inch frying pan, with tight fitting lid.
2. ) 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.
3. ) 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.
4. ) 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.
5. ) 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.
6. Found this recipe at: www.cooking-mexican-recipes.com/spanish_rice_recipe.html

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