 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up. Ingredients:
1/3 cup vegetable oil or 1/3 cup canola oil |
1 1/2 cups long grain rice, uncooked |
2 medium onions, finely chopped |
1 medium green bell pepper, finely chopped |
2 medium celery ribs, finely chopped |
1 (20 ounce) can crushed tomatoes, undrained |
2 teaspoons ground cumin |
4 garlic cloves, minced |
1 teaspoon salt |
1 (14 ounce) can reduced-sodium chicken broth |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
2. Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.
|
|