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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a Spanish rice/Risotto Hybrid. It makes a Sticky Spanish rice that tastes fresh and delicious. Goes great with any Mexican dish and is simple to make. Ingredients:
1 cup rice, uncooked |
2 cups chicken stock |
1 tablespoon butter |
1 teaspoon salt |
2 tablespoons olive oil |
1/2 medium red onion |
1 jalapeno (optional) |
2 garlic cloves |
1/2 teaspoon paprika |
1/2 teaspoon chili powder |
1 teaspoon cumin |
0.5 (15 ounce) can diced tomatoes and green chilies |
salt |
pepper |
cilantro (to garnish) |
Directions:
1. Over medium/high heat put a 3 quart saucepan with Chicken Stock, butter and salt and stir once or twice. Add rice and bring to a boil stirring occasionally. Reduce heat, cover and Simmer for 15 min or until the liquid is just about gone. Should be a thick creamy mixture of Rice that has just a little bit of a firm bite to it.
2. Meanwhile in a large skillet saute the Onion, Jalapeno (if used), and garlic until soft.
3. Transfer rice to skillet and fold together with onion mixture. Add the Paprika, Chili powder and Cumin. Fold in the diced tomatoes and Chile. Salt and Pepper to taste and Cilantro for Garnish.
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