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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is the best recipe for Spanish rice that I have ever come across. It comes from a Mexican cookbook that I received as a gift several years ago. Unfortunately, the book is missing, but if I find it, I will post the name here! Read more ! (I sure hope I find it - it has some other terrific recipes in it!) Ingredients:
2 tbsp. oil |
1-1/2 cups rice |
2 cloves garlic |
3 cups chicken or vegetable broth |
1/3 cup fresh salsa (see note below) |
Directions:
1. Heat oil in a saucepan. Add rice and stir until rice starts to turn a little bit white or even a bit brown. Add garlic, cook briefly, then pour in broth and salsa. Bring to a boil, then lower heat to simmer, cover pot, and cook for 25 minutes. Let sit for about 5 minutes longer off the heat before serving.
2. Note: This is best with an uncooked tomato salsa. The stuff you get in a jar in the supermarket will work too, but the flavor of a fresh salsa is really outstanding! I am fortunate to have a local store that makes a really tasty salsa, but if you can find a recipe that uses just tomato, onion, garlic, jalapeno, and lemon/lime juice, all blended in the blender, that would be a good way to go too.
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