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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A simple tasty side dish that goes really well with mexican dishes. I make this alot and have yet to meet someone (other than my Mother-in-law, who hates everything) that doesn't like it. This recipe was hatched when I was working as a chef at a local cafe to accompany our quesadilla special. Ingredients:
2 cups medium grain rice |
1 large onion, chopped |
1 large bell pepper, chopped |
3 garlic cloves |
4 tablespoons sofrito sauce |
1/4 cup olive oil |
1 (16 ounce) can diced tomatoes |
4 cups chicken stock |
Directions:
1. Heat oil on medium in a large heavy bottomed stock-pot and add onions, garlic, and peppers and cook until onion is transparent.
2. Add rice and cook until rice is golden brown and onion/garlic/peppers are browned.
3. Add 1 cup of chicken stock and deglaze the pan, then add remaining stock, sofrito, and tomatoes with liquid from can.
4. Lower heat to simmer. Cook uncovered approximately 30 minutes adding additional stock or water as needed until rice is tender.
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