 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I can't get enough of this Spanish rice. I recommend playing with the spices to get it right for your taste. Ingredients:
3 tablespoons oil |
1 spanish onion, chopped |
3 cloves finely chopped garlic |
2 cups calrose rice (or whatever rice you prefer) |
4 cups chicken stock |
3 tomatoes, chopped |
2 (4 ounce) cans fire roasted diced green chilies |
1 1/2 tablespoons chili powder (i prefer gebhardt) |
salt |
Directions:
1. In a saucepan, heat oil. Add onion and garlic. Saute until translucent. Add rice and cook until rice gets a little color (very light brown). Add chicken stock, chopped tomatoes, cans of chilies, chili powder and salt. Cover and bring to a light boil. Reduce heat and cook about 15-20 until water is absorbed and rice is soft. Stir to fluff.
|
|